Best 3 Ginger Lemon Cupcakes Recipes
Indulge in the tantalizing flavors of lemon and ginger with our delightful collection of cupcake recipes. From classic ginger-lemon cupcakes with a zesty cream cheese frosting to the unique twist of ginger-lemon cupcakes with a tangy lemon glaze, our selection offers something for every palate. Each recipe is carefully crafted to balance the vibrant flavors of ginger and lemon, resulting in a burst of citrusy goodness in every bite. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process of creating these delectable treats. So, preheat your oven and get ready to embark on a culinary journey that will leave your taste buds dancing with joy!
Here are our top 3 tried and tested recipes!
LEMON-GINGER ICEBOX COOKIE CUPCAKES
These delicious "cupcakes" are actually made with cookies. When stacked between layers of whipped cream and then chilled, the cookies become cake-like. Fresh fruit adds a festive and colorful touch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 12h40m
Yield 16
Number Of Ingredients 8
Steps:
- In medium bowl, stir cookie mix, butter, egg and lemon peel until soft dough forms. Stir in crystallized ginger. Divide dough in half. On waxed paper, shape each half into 8-inch-long roll. Wrap in waxed paper. Freeze about 1 hour or refrigerate about 3 hours until firm enough to slice.
- Heat oven to 350°F. Using a sharp thin-bladed knife, cut each roll into 32 (1/8-inch-thick) slices. Rotate roll while cutting to prevent flattening. On ungreased cookie sheets, place slices 1 inch apart. Bake 9 to 11 minutes, or until edges are light brown. Cool 1 minute; remove to cooling rack. Cool completely, about 30 minutes.
- In chilled deep small bowl, beat filling ingredients with electric mixer on high speed until stiff peaks form. On tray, place 16 cookies right sides up. Spread 1 tablespoon whipped cream on top of each cookie, then top with another cookie. Repeat with remaining cookies and cream, making 4 layers of cookies and ending with a layer of cream. Place each cookie cupcake in a decorative cupcake liners. Cover with plastic wrap, and refrigerate at least 8 hours. Garnish with raspberries, strawberries and blueberries, if desired.
Nutrition Facts : Calories 290, Carbohydrate 30 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Cookie Stack, Sodium 140 mg, Sugar 16 g, TransFat 1 1/2 g
GINGER-LEMON CUPCAKES
Make and share this Ginger-Lemon Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 14
Steps:
- Cupcakes: Preheat oven to 350°F Line a muffin pan with paper liners. Cream butter and gradually beat in sugar until fluffy. Stir in egg yolks and vanilla until smooth.
- Blend flour with ginger, baking powder and salt. Add to butter mixture in three additions, alternating with milk, and beat until smooth.
- Beat egg whites until stiff but not dry using clean beaters, and fold into the batter.
- Divide batter among prepared baking cups. Bake for 25 to 30 minutes or until cupcakes spring back when touched lightly. Cool completely.
- Frosting: Beat butter with lemon juice. Gradually add icing sugar until smooth. Ice cupcakes and sprinkle with ginger and coconut.
Nutrition Facts : Calories 501.1, Fat 18.6, SaturatedFat 11.7, Cholesterol 78.8, Sodium 300.3, Carbohydrate 80.9, Fiber 0.7, Sugar 56.4, Protein 4.4
GINGER LEMON CUPCAKES
Steps:
- Cupcakes: Preheat oven to 350°F Line a muffin pan with paper liners. Cream butter and gradually beat in sugar until fluffy. Stir in egg yolks and vanilla until smooth. 2 Blend flour with ginger, baking powder and salt. Add to butter mixture in three additions, alternating with milk, and beat until smooth. 3 Beat egg whites until stiff but not dry using clean beaters, and fold into the batter. 4 Divide batter among prepared baking cups. Bake for 25 to 30 minutes or until cupcakes spring back when touched lightly. Cool completely. 5 Frosting: Beat butter with lemon juice. Gradually add icing sugar until smooth. Ice cupcakes and sprinkle with ginger and coconut.
Tips:
- For a zesty and aromatic flavor, use freshly grated ginger and lemon zest.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- Creaming the butter and sugar together until light and fluffy is essential for a moist and tender cupcake.
- Be careful not to overmix the batter, as this can result in tough cupcakes.
- Fill the cupcake liners only about 2/3 full, as they will rise during baking.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting them.
- For a smooth and creamy frosting, beat the butter and cream cheese together until light and fluffy before adding the powdered sugar.
- Pipe or spread the frosting onto the cooled cupcakes and top with a sprinkle of lemon zest or candied ginger for a finishing touch.
Conclusion:
These ginger-lemon cupcakes are a delightful treat that is perfect for any occasion. With their moist and tender crumb, zesty flavor, and creamy frosting, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a delicious and easy-to-make cupcake recipe, give these ginger-lemon cupcakes a try!
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