Ginger Cupcakes with Ginger Cream Cheese Frosting
Ingredients
The cupcakes
-
1 ½
cups
all-purpose flour
-
1
tbsp
ground ginger
-
1
tsp
baking powder
-
¼
tsp
salt
-
¾
cup
finely chopped candied ginger
-
1 ¼
cups
granulated sugar
-
½
cup
unsalted butter
-
3
eggs
-
¾
cup
milk
The frosting
-
4
oz
cream cheese
-
¼
cup
unsalted butter
-
2 ¼
cups
confectioner's sugar
-
¼
cup
finely chopped crystallized ginger
-
1
tsp
ground ginger
-
a pinch
salt
Instructions
- Preheat the oven to 350°F (180°C) and prepare a muffin pan with paper liners.
- In a small bowl, mix together the flour, ground ginger, baking powder, and salt, then stir in the candied ginger.
- In a large bowl, beat together the sugar and butter until combined. Add the eggs one at a time, mixing well after each addition.
- Alternately mix in the flour mixture and milk in three additions of flour and two of milk until smooth.
- Scoop the batter into the prepared muffin pan and bake for 23 to 28 minutes until golden brown.
- Let the cupcakes cool in the pan for 10 minutes, then remove and cool completely on a rack.
- For the frosting, beat together the cream cheese and butter until creamy.
- Gradually add the confectioner's sugar, mixing until fluffy, then add the crystallized ginger, ground ginger, and salt.
- Spread the frosting over the cooled cupcakes and refrigerate until ready to serve.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
150mg
Cholesterol
50mg
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