Lemon ginger cupcakes
- Number of Servings: 14
Ingredients
* Butter, unsalted, 0.5 cup (remove) * *Flour, white, 1.5 cup (remove) * Lemons, 1 fruit without seeds (remove) * Ginger, Crystallized, 2 oz (remove) * Baking Soda, 0.5 tsp (remove) * Salt, 0.5 tsp (remove) * Granulated Sugar, 1.25 cup (remove) * Egg, fresh, 3 large (remove) * Sour Cream, 0.5 cup (remove)
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reheat oven to 350 degrees. Butter and flour a standard 12-cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.
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Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.
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With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
Serving Size: 14 cupcakes
Number of Servings: 14
Recipe submitted by SparkPeople user QUETZAL03.
reheat oven to 350 degrees. Butter and flour a standard 12-cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.
#
Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.
#
With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
Serving Size: 14 cupcakes
Number of Servings: 14
Recipe submitted by SparkPeople user QUETZAL03.
Nutritional Info Amount Per Serving
- Calories: 223.1
- Total Fat: 9.5 g
- Cholesterol: 61.0 mg
- Sodium: 150.2 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 0.8 g
- Protein: 3.1 g
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