These cupcakes are delicately flavored with ginger and sweetened with just the right amount of honey. You will love the moist crumb that you get from using cake flour. For a fluffy rise, you must be patient enough to use room temperature ingredients. I recommend removing the cold ingredients (butter, milk, sour cream, eggs, cream cheese) 1 hour prior to mixing, but if they still feel cold, allow to sit longer.
Keyword: cupcakes, ginger, honey
Author: Chef Sara Furcini
1 3/4cupscake flourspoon & leveled
1 1/2tspground ginger powder
1/2cupunsalted buttersoftened to room temperature
2largeeggsat room temperature
1tsppure vanilla extract
1/2cupfull-fat sour creamat room temperature
1/2cupwhole milkat room temperature
Ginger Cream Cheese Frosting
8ozfull-fat brick-style cream cheesesoftened to room temperature
6Tunsalted buttersoftened to room temperature
2 1/2cupspowdered sugar
1Tginger juicefrom 3-4" piece
Remove ingredients 1 hour before using to bring to room temperature. Preheat the oven to 350°F. Line a 12-cup cupcake pan with cupcake liners plus a second pan with 2 liners, for 14 cupcakes total. Set aside.
Make the cupcakes
Whisk the cake flour, baking powder, baking soda, ginger, and salt together and set aside.
To emulsify the wet ingredients, it's crucial to use room temperature ingredients. Beat the butter on high speed using a stand mixer fitted with a paddle attachment, until smooth and creamy (1 minute). Add the honey and beat on high speed for an additional 2 minutes until emulsified. Scrape the sides using a spatula as needed. Add the eggs and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream until smooth.
Mix at low speed, and slowly add the dry ingredients until just incorporated, then add the milk just until combined. Be careful not to over mix.
Pour the batter into the cupcake liners, filling no more than 2/3 of the way. Be careful not to spill--I like to use a measuring cup to pour. Bake for 22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Make the frosting
Beat the cream cheese and butter together using a stand mixer fitted with a whisk attachment until smooth and creamy (2 minutes). Add powdered sugar, honey, ginger juice, and salt while running mixer on low. Increase to high speed and beat for 3 minutes. Taste and add an extra pinch of salt if you like.
These cupcakes have the best flavor and texture served fresh.