Ginger Cupcakes with Lemon Cream Cheese Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/3 cup sifted cake flour3/4 cup + 2 tbsp white whole wheat flour1 tsp ground ginger1/4 tsp nutmeg1/4 tsp salt1/4 tsp baking soda1/8 tsp baking powder6 tbsp (3 ounces) unsalted butter, softened at room temp.1/3 cup granulated sugar1 tbsp finely grated lemon zest1-inch cube fresh ginger, finely grated (plus any juice)1/2 tsp vanilla extract1 large egg1/2 cup nonfat plain yogurt1/4 cup crystallized ginger, finely choppedLemon Cream Cheese Frosting6 ounces Philly cream cheese, softened at room temp.2 tbsp unsalted butter, softened at room temp.2 tbsp finely grated lemon zest1 tbsp freshly squeezed lemon juice1 1/2 cups confectioners’ sugar
Preheat oven to 350F. Line 12 paper cupcake liners.
Sift together cake flour, ground ginger, nutmeg, salt, baking soda and baking powder. Set aside dry ingredients.
In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the lemon zest, grated fresh ginger, and vanilla extract and beat for 1 minute. Scrape down the sides of the bowl. Add the egg and beat until smooth, about 1 minute.
Using a rubber spatula, fold in one-third of the flour mixture. Fold in half of the sour cream. Repeat ending with the last third of the flour mixture. Fold in the chopped crystallized ginger.
Fill the prepared wells of the muffin pan approximately three-quarters full. Bake until light golden brown and cupcake springs back when lightly pressed, about 22-25 minutes. Cool in pan for 5 minutes, then transfer to cooling rack. Allow cupcakes to cool completely before frosting.
With a mixer or by hand, beat cream cheese and butter until smooth. Mix in the lemon zest and lemon juice. Gradually mix in the confectioners’ sugar. Continue to beat until frosting is smooth and fluffy.
Number of Servings: 12
Recipe submitted by SparkPeople user SKYDYED.
Sift together cake flour, ground ginger, nutmeg, salt, baking soda and baking powder. Set aside dry ingredients.
In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the lemon zest, grated fresh ginger, and vanilla extract and beat for 1 minute. Scrape down the sides of the bowl. Add the egg and beat until smooth, about 1 minute.
Using a rubber spatula, fold in one-third of the flour mixture. Fold in half of the sour cream. Repeat ending with the last third of the flour mixture. Fold in the chopped crystallized ginger.
Fill the prepared wells of the muffin pan approximately three-quarters full. Bake until light golden brown and cupcake springs back when lightly pressed, about 22-25 minutes. Cool in pan for 5 minutes, then transfer to cooling rack. Allow cupcakes to cool completely before frosting.
With a mixer or by hand, beat cream cheese and butter until smooth. Mix in the lemon zest and lemon juice. Gradually mix in the confectioners’ sugar. Continue to beat until frosting is smooth and fluffy.
Number of Servings: 12
Recipe submitted by SparkPeople user SKYDYED.
Nutritional Info Amount Per Serving
- Calories: 230.1
- Total Fat: 13.2 g
- Cholesterol: 54.2 mg
- Sodium: 126.1 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 1.0 g
- Protein: 3.4 g
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