Best 3 Ginger Lemon Cupcakes Recipes
Ginger lemon cupcakes are a delightful fusion of tangy lemon and spicy ginger, offering a refreshing and delectable treat. These cupcakes are perfect for any occasion, whether it's a casual gathering, a birthday celebration, or an afternoon tea party. With their vibrant flavor and light, fluffy texture, these ginger lemon cupcakes are sure to tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON-GINGER ICEBOX COOKIE CUPCAKES
These delicious "cupcakes" are actually made with cookies. When stacked between layers of whipped cream and then chilled, the cookies become cake-like. Fresh fruit adds a festive and colorful touch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 12h40m
Yield 16
Number Of Ingredients 8
Steps:
- In medium bowl, stir cookie mix, butter, egg and lemon peel until soft dough forms. Stir in crystallized ginger. Divide dough in half. On waxed paper, shape each half into 8-inch-long roll. Wrap in waxed paper. Freeze about 1 hour or refrigerate about 3 hours until firm enough to slice.
- Heat oven to 350°F. Using a sharp thin-bladed knife, cut each roll into 32 (1/8-inch-thick) slices. Rotate roll while cutting to prevent flattening. On ungreased cookie sheets, place slices 1 inch apart. Bake 9 to 11 minutes, or until edges are light brown. Cool 1 minute; remove to cooling rack. Cool completely, about 30 minutes.
- In chilled deep small bowl, beat filling ingredients with electric mixer on high speed until stiff peaks form. On tray, place 16 cookies right sides up. Spread 1 tablespoon whipped cream on top of each cookie, then top with another cookie. Repeat with remaining cookies and cream, making 4 layers of cookies and ending with a layer of cream. Place each cookie cupcake in a decorative cupcake liners. Cover with plastic wrap, and refrigerate at least 8 hours. Garnish with raspberries, strawberries and blueberries, if desired.
Nutrition Facts : Calories 290, Carbohydrate 30 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Cookie Stack, Sodium 140 mg, Sugar 16 g, TransFat 1 1/2 g
GINGER-LEMON CUPCAKES
Make and share this Ginger-Lemon Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 14
Steps:
- Cupcakes: Preheat oven to 350°F Line a muffin pan with paper liners. Cream butter and gradually beat in sugar until fluffy. Stir in egg yolks and vanilla until smooth.
- Blend flour with ginger, baking powder and salt. Add to butter mixture in three additions, alternating with milk, and beat until smooth.
- Beat egg whites until stiff but not dry using clean beaters, and fold into the batter.
- Divide batter among prepared baking cups. Bake for 25 to 30 minutes or until cupcakes spring back when touched lightly. Cool completely.
- Frosting: Beat butter with lemon juice. Gradually add icing sugar until smooth. Ice cupcakes and sprinkle with ginger and coconut.
Nutrition Facts : Calories 501.1, Fat 18.6, SaturatedFat 11.7, Cholesterol 78.8, Sodium 300.3, Carbohydrate 80.9, Fiber 0.7, Sugar 56.4, Protein 4.4
GINGER LEMON CUPCAKES
Steps:
- Cupcakes: Preheat oven to 350°F Line a muffin pan with paper liners. Cream butter and gradually beat in sugar until fluffy. Stir in egg yolks and vanilla until smooth. 2 Blend flour with ginger, baking powder and salt. Add to butter mixture in three additions, alternating with milk, and beat until smooth. 3 Beat egg whites until stiff but not dry using clean beaters, and fold into the batter. 4 Divide batter among prepared baking cups. Bake for 25 to 30 minutes or until cupcakes spring back when touched lightly. Cool completely. 5 Frosting: Beat butter with lemon juice. Gradually add icing sugar until smooth. Ice cupcakes and sprinkle with ginger and coconut.
Tips for Making Ginger Lemon Cupcakes:
- Make sure all your ingredients are at room temperature before you start baking. This will help the batter mix together smoothly.
- Grate the ginger and lemon zest using a microplane grater. This will give you the finest zest and the most flavor.
- Don't overmix the batter. Overmixing can make the cupcakes tough.
- Use a muffin pan with a nonstick coating or line it with paper liners. This will help the cupcakes come out of the pan easily.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can make the cupcakes dry.
- Let the cupcakes cool completely before frosting them. This will help the frosting set properly.
Conclusion:
These ginger lemon cupcakes are a delicious and refreshing treat that are perfect for any occasion. They are easy to make and can be customized to your liking. You can adjust the amount of ginger and lemon zest to taste, or you can add other flavors, such as cinnamon or nutmeg. You can also top the cupcakes with a variety of frostings, such as cream cheese frosting, lemon frosting, or whipped cream. No matter how you choose to make them, these ginger lemon cupcakes are sure to be a hit!
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