Ingredients for Ginger Lemon Cupcakes
- 1 ¼ cups (2 ½ sticks) unsalted butter, softened
- Granulated Sugar
- Eggs
- 1 teaspoon pure vanilla extract
- Cake Flour
- Ground Ginger
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- Realemon Juice
- 2-3 cups powdered sugar
- Candied Ginger
- Shredded Coconut
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How to Make Ginger Lemon Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large egg yolks and 1 teaspoon pure vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons ground ginger, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with 1 cup milk, and mix until just combined. Do not overmix.
- In a clean bowl, beat 2 large egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Fill each muffin liner about ¾ full.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting: Beat ½ cup (1 stick) softened unsalted butter with 2 tablespoons lemon juice until smooth.
- Gradually add 2-3 cups powdered sugar, beating until light and fluffy. Add more powdered sugar if needed to reach desired consistency.
- Frost the cooled cupcakes. Sprinkle with ½ cup chopped crystallized ginger and ¼ cup shredded coconut.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
225g
Fat
58g
Carbs
26g
