I needed an "adult" cupcake after the Bacon Cupcake explosion. In the middle of the night last week, I had the idea that I wanted to make something lemon-y (and I had an abundance of organic lemons for some reason, as well as a full jar of candied ginger), and found the recipe for these on the Cooking Light website. Delicious. I forced the batter into 24 cupcakes rather than 36, because that is how many my pan holds. Minis are just the right amount for a civilized little bite, perfect with tea or champagne.
Lemon Ginger Cupcakes
1 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/4 tsp. table salt
1/4 tsp. baking soda
1/8 tsp. baking powder
3 oz. (6 Tbs.) unsalted butter, at room temperature
2/3 cup granulated sugar
1/2 tsp. pure vanilla extract
1-inch cube (3/4 oz. peeled piece) fresh ginger, finely grated (plus any juice)
4 tsp. lightly packed, finely grated lemon zest
1 large egg, at room temperature
1/2 cup sour cream (not low-fat), at room temperature
1/4 cup (about 1 oz.) finely chopped crystallized ginger
Position a rack in the center of the oven and heat the oven to 350°F. Line three miniature muffin pans (with 12 cups each) with miniature paper cupcake liners.
Sift the cake flour with the ground ginger, nutmeg, salt, baking soda, and baking powder. Whisk to ensure thorough mixing. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter in a medium bowl on medium speed until smooth, about 1 min. Add 3 Tbs. of the sugar, the vanilla, grated ginger and lemon zest; beat on medium speed for 1 min. Add the remaining sugar, about 2 Tbs. at a time, beating for a few seconds after each addition. Scrape the bowl and beat for another 2 min. Scrape the bowl again. Add the egg and beat on medium-high until very smooth, about 1 min.
Add about one-third of the flour mixture and stir gently with a rubber spatula only until incorporated. Add half the sour cream and stir until incorporated. Repeat with half the remaining flour mixture, the rest of the sour cream, and ending with the last of the flour mixture. Stir in the crystallized ginger.
Divide the batter evenly among the prepared muffin cups, filling each cup about three-quarters full. (Use two regular teaspoons: one to pick up the batter, one to push it off.) Don't smooth the batter.
Arrange the pans in the oven so that there's a bit of space between them and bake until the cupcakes are pale golden and spring back when gently pressed in the center, 17 to 20 minutes. Let the cupcakes cool in the tins on wire racks for 5 minutes and then invert the pans onto the racks to remove the cupcakes. Immediately turn the cupcakes right side up on the racks and let cool completely.
Lemon Zest Cream Cheese Frosting
5 oz. cream cheese (not low-fat or whipped), at room temperature
2 Tbs. unsalted butter, at room temperature
4 tsp. fresh lemon juice
1/2 tsp. pure vanilla extract
5 oz. confectioners' sugar (1-1/4 cups, spooned and leveled)
In a medium bowl, beat the cream cheese with a hand-held electric mixer on medium speed until very smooth, about 30 seconds. Add the butter and beat until smooth, about 30 seconds. Beat in the lemon zest, lemon juice, and vanilla. On low speed, gradually add the confectioners' sugar, beating until smooth. Increase the speed to high and beat for just a few seconds, until the frosting is smooth and fluffy. Don't overbeat or you may thin the frosting.
Spoon a heaping teaspoonful of frosting onto the center of each cupcake and spread and swirl it with the back of the teaspoon. If you like, garnish with sliced crystallized ginger or strips of lemon zest.
