Ginger-Orange Cupcakes Recipe

Name: Ginger-Orange Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Cake Flour; 1 teaspoon Ground Ginger; 1/4 teaspoons Nutmeg; 1/4 teaspoons Salt; 1/4 teaspoons Baking Soda; 1/8 teaspoons Baking Powder; 6 Tablespoons Butter, Softened At Room Temperature; 2/3 cups Sugar; 2 Tablespoons Orange Zest; 1 Tablespoon Fresh Ginger, Grated; 1/2 teaspoons Vanilla Extract; 3 Tablespoons Orange Juice, Freshly Squeezed; 1 whole Egg; 1/2 cups Sour Cream; 1/4 cups Candied Ginger Finely Chopped

Servings: persons

1 cup Cake Flour
1 teaspoon Ground Ginger
1/4 teaspoons Nutmeg
1/4 teaspoons Salt
1/4 teaspoons Baking Soda
1/8 teaspoons Baking Powder
6 Tablespoons Butter, Softened At Room Temperature
2/3 cups Sugar
2 Tablespoons Orange Zest
1 Tablespoon Fresh Ginger, Grated
1/2 teaspoons Vanilla Extract
3 Tablespoons Orange Juice, Freshly Squeezed
1 whole Egg
1/2 cups Sour Cream
1/4 cups Candied Ginger Finely Chopped

1
[" Preheat the oven to 350F and prepare the cupcake pans.", " In a large bowl combine the flour, ground ginger, nutmeg, salt, baking soda and baking powder and set aside.", " With a mixer, cream the butter and sugar until fluffy.", " Add the orange zest, grated fresh ginger and vanilla extract and beat until combined. Add the orange juice and egg and beat until smooth.", " Add about 1/3 of the flour mixture, beating on low. Then 1/2 of the sour cream. Repeat ending with the last third of the flour mixture.", " Remove the bowl from the mixer and fold in the candied ginger.", " Fill the prepared cupcake pans half to three-quarters full. (It must be something with my oven, but no matter the recipe, if I fill the cups more than half full they rise too much and end up collapsing in on themselves.)", " Bake until light and golden. For me this was about 17 minutes. Let them cool in the pan for 5 minutes, then transfer to a wire rack until completely cool before frosting."]

509

kcal

Calories

Fat

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 15 ingredients. The key ingredients include: 1 cup Cake Flour, 1 teaspoon Ground Ginger, 1/4 teaspoons Nutmeg, 1/4 teaspoons Salt, and more.

Yes, Ginger-Orange 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-Orange Cupcakes

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