Ginger Cupcakes with Lemon Cream Cheese Frosting

1/3 cup sifted cake flour
3/4 cup + 2 tbsp white whole wheat flour
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp baking powder
6 tbsp (3 ounces) unsalted butter, softened at room temp.
1/3 cup granulated sugar
1 tbsp finely grated lemon zest
1-inch cube fresh ginger, finely grated (plus any juice)
1/2 tsp vanilla extract
1 large egg
1/2 cup nonfat plain yogurt
1/4 cup crystallized ginger, finely chopped

Lemon Cream Cheese Frosting
6 ounces Philly cream cheese, softened at room temp.
2 tbsp unsalted butter, softened at room temp.
2 tbsp finely grated lemon zest
1 tbsp freshly squeezed lemon juice
1 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.