Lemon Ginger Cupcakes with Cream Cheese Frosting
Yield: 24 cupcakes
Cook Time: 17-20 minutes
Tips: Cream Cheese Frosting will cover about 24 cupcakes or a 13" x 9" (or similar-sized) sheet cake. If a thicker frosting is desired, mix in additional powdered sugar (about 2 tablespoons at a time) or chill in the refrigerator for about 30 minutes.
If you're ever in the mood for a mouth-watering, tastebud-melting, soft and moist dessert experience, these Lemon Ginger Cupcakes with cream cheese frosting will certainly deliver! These irresistable cupcakes are moist and fluffy, and have a subtle fresh lemon flavor with a hint of ginger. Freshly squeezed lemon juice and lemon zest both contribute to the wonderfully fresh lemon flavor, while minced crystalized ginger (found in the spices isle of your grocery store) adds the hint of ginger that marries
beautifully with the lemon. The moistness of these cupcakes comes from the addition of buttermilk. What takes these cupcakes over the top is the buttery, smooth and creamy cream cheese frosting that is also flavored with a small amount of freshly squeezed lemon juice (and a little lemon zest if you like). These cupcakes (as well as the cream cheese frosting) are also amazingly easy to make, and will produce about 24 cupcakes. The batter can be poured directly into greased cupcake tins or into paper or foil cupcake liners. This recipe can also be used to make a cake, simply by pouring the batter into a 9x13-inch sheet cake pan (or a cake pan of similar size), then applying the cream cheese frosting once the cake cools. Because these cupcakes are frosted with a cream cheese frosting, they'll need to be stored in the refrigerator in an air-tight container (for freshness). To soften after removing from the refrigerator, allow to sit at room temperature for about 15 minutes or heat in microwave on medium heat for about 10 to 15 seconds. I guarantee these cupcakes won't last long!
Recipe▼
Ingredients
- Cupcakes
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons crystallized ginger, finely chopped
- 3 eggs
- 3/4 cup freshly squeezed lemon juice
- 3/4 cup buttermilk
- Cream Cheese Frosting
- 1 8-oz. package cream cheese, softened
- 4 tablespoons (1/2 stick) butter, softened
- 2 cups powdered sugar (or a little more as necessary to thicken frosting)
- 1 teaspoon vanilla extract
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon lemon zest (optional)
Directions
Cupcakes
Preheat oven to 350°F. Butter or spray with nonstick cooking spray (or line with cupcake wrappers) cups of 2 cupcake or muffin pans.
In medium mixing bowl, sift together flour, baking powder, baking soda and salt. In an electric mixer bowl, cream butter with sugar at medium speed until light and fluffy. Add vanilla, lemon zest, lemon juice, ginger and eggs and beat again until fully blended.
Add 1/2 of the flour mixture to the butter, sugar and egg mixture and mix on low speed until blended. Add buttermilk and mix again until blended. Add remaining flour and mix on low speed just until blended, stopping once to scrape sides and bottom of bowl to incorporate all ingredients.
Pour batter into muffin cups to about 2/3 full. Bake for 17-20 minutes, or until a toothpick inserted into center of one of the cupcakes comes out clean. Remove from oven and allow cupcakes to cool in the muffin cups for 5 minutes, then transfer to a wire rack to completely cool.
Once completely cooled, spread cupcakes with cream cheese frosting (recipe follows).
Cream Cheese Frosting
In an electric mixer bowl (alternatively, an eletric hand mixer can be used), blend the butter and cream cheese on medium high speed until thoroughly blended. Add the powdered sugar and blend on low speed until sugar is fully blended into the cream cheese and butter mixture, then increase speed to medium and beat until smooth and creamy (about 15-30 seconds). Blend in the vanilla extract, lemon juice and lemon zest (if using) and beat again just until blended.
Apply frosting to cooled cupcakes. (Note: If frosting is too runny, additional powdered sugar can be blended into the frosting (2 tablespoons at a time), or frosting can be refrigerated for about 30 minutes to help it thicken).
