Ginger lemon cupcakes.

This is a great recipe to use if you just want a small number of cupcakes. It yields 12, which is a nice amount to take to a small get-together or just to have around the house. Or even to work, if you really really like your coworkers (or want them to really really like you).

The ginger flavor is added into the cupcake and the lemon comes from the frosting, though you can (and I typically do) add lemon zest to the cake batter. You don’t want to overbake the cupcakes, because they can go from dense to dry in a matter of a couple of minutes. So keep an eye on your oven timer!

When it comes to the frosting, I skip the candied ginger and coconut. You of course are free to go wild with them, but remember that coconut is one of those polarizing things like cilantro—people seem to love it or hate it. If you’ll be sharing these with known coconut-haters, do them a favor and let the bright lemon flavor of the frosting shine through on its own.

Find the recipe here.

lemon ginger2

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