Ginger Lemon Cupcakes
Brighten your dessert table with these Ginger Lemon Cupcakes, a delightful twist on classic citrus treats. Bursting with the zesty freshness of lemon juice and zest, and subtly spiced with aromatic ground ginger, these cupcakes strike the perfect balance between sweet and tangy. Their soft, fluffy texture comes from a combination of carefully balanced ingredients, including creamy unsalted butter and just the right touch of milk. Topped with a simple yet indulgent lemon glaze, these cupcakes are irresistibly moist and packed with flavor in every bite. Ready in just under 40 minutes, this easy recipe is perfect for any occasion, from spring gatherings to tea parties. Prepare to impress your guests with these wonderfully light and vibrant Ginger Lemon Cupcakes!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground ginger
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.75 cups Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Fresh lemon zest
- 2 tablespoons Lemon juice
- 0.5 cups Milk
- 1 cup Powdered sugar
- 2 tablespoons Additional lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, ground ginger, and salt. Set aside.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, fresh lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 17-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and additional lemon juice in a small bowl until smooth. Adjust the thickness by adding more powdered sugar or lemon juice as needed.
Once the cupcakes are fully cooled, drizzle the lemon glaze over the top of each cupcake. Let the glaze set for a few minutes before serving.
Serve and enjoy your Ginger Lemon Cupcakes!
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 125 mg | 5% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 23.3 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 53 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
