ginger cupcakes

makes 12 cupcakes

1 1/2 c all-purpose flour
1 T ground ginger
1 t baking powder
1/4 t salt
3/4 c finely chopped candied ginger
1 1/4 c granulated sugar
1/2 c unsalted butter, at room temperature
3 eggs
3/4 c milk

preheat oven to 350 degrees F. prepare a muffin pan with paper liners.

in a small bowl, mix together flour, ginger, baking powder, and salt. stir in candied ginger. in a large bowl, using an electric mixer, beat together sugar and butter until well combined. add eggs, one a time, beating well after each addition. alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.

scoop batter into prepared pan. bake in preheated oven for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched. let cool in pan on rack for 10 minutes. remove from pan and let cool completely on rack. frost as desired.


ginger cream cheese frosting

4 oz cream cheese, at room temperature
1/4 c unsalted butter, at room temperature
2 1/4 c confectioner's sugar, sifted
1/4 c finely chopped crystallized ginger
1 t ground ginger
pinch salt

in a bowl, using an electric mixer on medium-high speed, beat together cream cheese and butter until creamy. with mixer on low speed, beat in confectioner's sugar, 1/2 c at a time so that sugar doesn't fly all over the place. increase speed to medium-high, beating until light and fluffy. add crystallized ginger, ground ginger, and salt, beating until well mixed.

spread frosting over cupcakes and refrigerate until ready to server or for up to 8 hours.