Ginger Cupcakes
Ginger has been a popular spice in both sweet and savory dishes for centuries. First used in ancient China and India, it spread to Europe in the Middle Ages, especially for flavoring gingerbread and other cakes. This ginger cupcake is a modern take on this tradition, making every occasion a special dessert with its spicy flavor and soft cream. For an even more exciting twist, try decorating with honey glaze or candied ginger pieces!
Ingredients for this recipe
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Preparation Steps
1
Preheat the oven to 350°F (180°C). Prepare a muffin tin with paper liners.
2
In a bowl, whisk together the flour, baking powder, salt, and ground ginger to ensure even distribution of ingredients.
3
In a separate bowl, cream together the butter and sugar until light and fluffy.
4
Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract and freshly grated ginger.
5
Alternately add the dry ingredients and milk to the batter, mixing continuously until just combined. Do not overmix.
6
Fill the muffin liners about three-quarters full with batter. Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7
While the cupcakes are baking, prepare the ginger cream: In a bowl, whip the heavy cream until stiff peaks form. Gently fold in the powdered sugar and cream cheese until smooth and creamy.
8
Allow the cupcakes to cool completely before frosting. Decorate them with the ginger cream and a sprinkle of ground ginger on top.
