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Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
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  • 2 star values: 1
  • 1 star values: 0

Dried and fresh ginger heighten the flavor of these cupcakes. They rise best when baked in foil liners. Start with three teaspoons lemon juice when making the glaze, and add the extra teaspoon if you want a thinner consistency.

Wendy Kalen
Recipe by Cooking Light December 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
1 dozen (serving size: 1 cupcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare cupcakes, line 12 muffin cups with foil liners.

  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through allspice), stirring mixture with a whisk.

  • Combine buttermilk and molasses, stirring with a whisk.

  • Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add fresh ginger and egg; beat well. Beating at low speed, add flour mixture to butter mixture alternately with molasses mixture, beginning and ending with flour mixture. Beat just until blended. Divide batter evenly among muffin cups.

  • Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan.

  • To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle over warm cupcakes.

Nutrition Facts

155 calories; calories from fat 20%; fat 3.5g; saturated fat 2g; mono fat 0.9g; poly fat 0.2g; protein 2g; carbohydrates 29.6g; fiber 0.4g; cholesterol 26mg; iron 1.2mg; sodium 145mg; calcium 51mg.
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