Ginger-Lemon Cupcakes
Ingredients
- Cupcakes ⓘ
- 3/4 cup butter, softened ⓘ
- 1 1/2 cups granulated sugar ⓘ
- 2 eggs, separated ⓘ
- 1 teaspoon vanilla ⓘ
- 2 1/2 cups cake flour ⓘ
- 1 tablespoon ground ginger ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt
- 1 cup milk ⓘ
- Frosting
- 1/4 cup butter ⓘ
- 1/4 cup ReaLemon juice or 1/4 cup fresh lemon juice ⓘ
- 3 cups icing sugar ⓘ
Instructions
- 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 & Diet Analysis (per serving)
966
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).