Ginger-Lemon Cupcakes Recipe

Name: Ginger-Lemon Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 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; Frosting; 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

Servings: persons

Cupcakes
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
Frosting
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

1
Cupcakes: Preheat oven to 350u00b0F 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.

1444

kcal

Calories

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: Cupcakes, 3/4 cup butter, softened, 1 1/2 cups granulated sugar, 2 eggs, separated, and more.

Yes, Ginger-Lemon Cupcakes 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.

Ginger-Lemon Cupcakes

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