Ginger Orange Cupcakes Recipe

Name: Ginger Orange Cupcakes
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 1 cup (2 sticks) unsalted butter; 1 3/4 cups granulated sugar; 4 large eggs; 1 cup freshly squeezed orange juice; Fresh Ginger; Tangerines; 1 tablespoon freshly squeezed lemon juice; 2 cups powdered sugar

A burst of sunshine in every bite! These Ginger Orange Cupcakes offer an unexpected and delightful flavor combination. The warm spice of ginger perfectly complements the bright citrus notes of orange, creating a moist and tender cupcake that's irresistible. Topped with a vibrant orange glaze and a fresh tangerine wedge, these cupcakes are the perfect treat for any occasion. Easy to follow recipe.

Prep Time 25 mins

Cook Time 80 mins

Calories 326.3 kcal

Protein 9g

Rating 4.3 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ginger Orange Cupcakes

All Purpose Flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter
1 3/4 cups granulated sugar
4 large eggs
1 cup freshly squeezed orange juice
Fresh Ginger
Tangerines
1 tablespoon freshly squeezed lemon juice
2 cups powdered sugar

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How to Make Ginger Orange Cupcakes

Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar using a stand mixer until light and fluffy.
Beat in 4 large eggs one at a time, mixing well after each addition.
Add 1/2 cup freshly squeezed orange juice and 2 tablespoons grated fresh ginger to the wet ingredients. Mix until combined.
Gradually add the dry ingredients to the wet ingredients in two additions, mixing until just combined. Do not overmix.
Fill cupcake liners about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
While cupcakes are cooling, prepare the glaze: In a small saucepan over low heat, whisk together 1/4 cup freshly squeezed orange juice, 1 tablespoon freshly squeezed lemon juice, and 2 cups powdered sugar until smooth and slightly thickened (about 2 minutes).
Once the cupcakes are completely cool, drizzle the glaze over the top of each cupcake.
Garnish with a peeled tangerine wedge before serving.