Ginger Orange Cupcakes
Infused with the warm spice of ground ginger and the refreshing zest of oranges, these Ginger Orange Cupcakes bring a delightful burst of flavor to every bite. Perfectly balanced between citrusy brightness and gentle spiciness, these cupcakes feature a soft, tender crumb achieved by blending fresh orange juice and zest into the batter. Topped with an effortless ginger-orange frosting, they’re both visually stunning and irresistibly delicious. Ready in under 40 minutes, this easy recipe is ideal for holidays, brunches, or anytime you crave a dessert with a vibrant twist. Elevate your cupcake game with this citrus-spiced creation that’s as versatile as it is flavorful!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 1 tablespoon Fresh orange zest
- 2 large Eggs
- 0.5 cup Fresh orange juice
- 2 tablespoons Milk
- 1 teaspoon Vanilla extract
- 1.5 cups Powdered sugar (for frosting)
- 2 tablespoons Fresh orange juice (for frosting)
- 0.25 teaspoon Ground ginger (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cavity muffin tin with cupcake liners.
In a medium bowl, sift together the all-purpose flour, baking powder, ground ginger, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the orange zest, then add the eggs one at a time, beating well after each addition.
In a small bowl, combine the orange juice, milk, and vanilla extract.
Gradually add the flour mixture to the butter mixture in three parts, alternating with the orange juice mixture, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, whisk together the powdered sugar, 2 tablespoons of orange juice, and 1/4 teaspoon ground ginger in a small bowl until smooth.
Once the cupcakes are completely cooled, drizzle or spread the frosting over the top of each cupcake.
Optional: Garnish with a pinch of orange zest or a thin slice of candied ginger for a decorative touch.
Enjoy your Ginger Orange Cupcakes!
Nutrition Facts
Calories |
3068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 499.2 g | 182% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 353.3 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 171 mg | 13% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 726 mg | 15% | |
*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.
