Crystallized Ginger Olive Oil Cupcakes with Lime Bu

Name: Crystallized Ginger Olive Oil Cupcakes with Lime Buttercream, Opal Basil, Mint, and Lime Zest
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups plus 1/8 cup olive oil; 2 cups superfine sugar; 1 1/2 cups crystallized ginger, run through food processor; 8 egg whites; 3 cups cake flour; 3 teaspoons baking powder; 2 tablespoons ground ginger; 1 teaspoon salt; 1 cup whole milk; 3 teaspoons vanilla; Lime Buttercream, recipe follows; Micro opal basil, for garnish; Micro mint, for garnish; Lime zest, for garnish; 1 1/4 cups fresh lime juice; 2 tablespoons cornstarch; 1 pound unsalted butter; 1 teaspoon salt; 6 cups confectioners' sugar

Servings: persons

1 1/2 cups plus 1/8 cup olive oil
2 cups superfine sugar
1 1/2 cups crystallized ginger, run through food processor
8 egg whites
3 cups cake flour
3 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon salt
1 cup whole milk
3 teaspoons vanilla
Lime Buttercream, recipe follows
Micro opal basil, for garnish
Micro mint, for garnish
Lime zest, for garnish
1 1/4 cups fresh lime juice
2 tablespoons cornstarch
1 pound unsalted butter
1 teaspoon salt
6 cups confectioners' sugar

1
Preheat the oven to 350 degrees F. Line mini cupcake pans with 48 mini cupcake liners.
2
In the bowl of a stand mixer with the paddle attachment, mix the oil and sugar on high speed until creamy and fully incorporated.
3
Mix in the crystallized ginger until fully incorporated.
4
Add the egg whites and mix well.
5
Sift together the flour, baking powder, ground ginger, and salt in a large bowl.
6
On medium speed, add the flour mixture alternately with the milk and vanilla mixture until combined.
7
Do not over-mix.
8
Fill the cupcake liners three-quarters of the way and bake for 15 minutes.
9
To assemble: Using a pastry bag fitted with a small round tip, pipe the top of the cupcakes in a dot pattern with Lime Buttercream, creating 6 dots to cover the tops of the cakes.
10
Snip a small cluster from the stem of each branch of the micro herbs.
11
Place the bunches in the center of the icing.
12
Zest fresh lime zest over the cakes to finish off the garnish.
13
Place the lime juice and cornstarch in a small pan on the stove.
14
Cook over medium heat, whisking, until the mixture thickens.
15
Transfer the lime curd to a silicone mat and refrigerate until cool, about 5 minutes.
16
In the bowl of a stand mixer with the paddle attachment, cream the butter and salt.
17
Add the cooled lime curd.
18
Add the confectioners' sugar and beat until light and fluffy.

3951

kcal

Calories

206

Fat

510

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 cups plus 1/8 cup olive oil, 2 cups superfine sugar, 1 1/2 cups crystallized ginger, run through food processor, 8 egg whites, and more.

Yes, Crystallized Ginger Olive Oil Cupcakes with Lime Buttercream, Opal Basil, Mint, and Lime Zest falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crystallized Ginger Olive Oil Cupcakes with Lime Buttercream, Opal Basil, Mint, and Lime Zest

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions