GINGER-LEMON CUPCAKES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Ginger-Lemon Cupcakes image

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

3/4 cup butter, softened
1 1/2 cups granulated sugar
2 eggs, separated
1 teaspoon vanilla
2 1/2 cups cake flour
1 tablespoon ground ginger
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter
1/4 cup ReaLemon juice or 1/4 cup fresh lemon juice
3 cups icing sugar
1 tablespoon chopped candied ginger
1/2 cup toasted shredded coconut

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

Alvi Musa
[email protected]

Yum!


McTear Mendoza
[email protected]

The cupcakes were easy to make and turned out great! I used fresh ginger and lemon zest, and the flavor was amazing. My friends and family loved them.


Hector Najarro
[email protected]

These cupcakes were absolutely delightful! The combination of ginger and lemon was perfect, and the cupcakes were moist and fluffy. I loved the addition of the lemon glaze, which gave them a nice tartness. I'll definitely be making these again!