The Pioneer Woman Tasty Kitchen
Profile Photo

Ginger-Orange Cupcakes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

24
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Delicious ginger and orange cupcakes.

Ingredients

  • 1 cup Cake Flour
  • 1 teaspoon Ground Ginger
  • ¼ teaspoons Nutmeg
  • ¼ teaspoons Salt
  • ¼ teaspoons Baking Soda
  • ⅛ teaspoons Baking Powder
  • 6 Tablespoons Butter, Softened At Room Temperature
  • ⅔ cups Sugar
  • 2 Tablespoons Orange Zest
  • 1 Tablespoon Fresh Ginger, Grated
  • ½ teaspoons Vanilla Extract
  • 3 Tablespoons Orange Juice, Freshly Squeezed
  • 1 whole Egg
  • ½ cups Sour Cream
  • ¼ cups Candied Ginger Finely Chopped

Preparation

• Preheat the oven to 350F and prepare the cupcake pans.

• In a large bowl combine the flour, ground ginger, nutmeg, salt, baking soda and baking powder and set aside.

• With a mixer, cream the butter and sugar until fluffy.

• Add the orange zest, grated fresh ginger and vanilla extract and beat until combined. Add the orange juice and egg and beat until smooth.

• Add about ⅓ of the flour mixture, beating on low. Then ½ of the sour cream. Repeat ending with the last third of the flour mixture.

• Remove the bowl from the mixer and fold in the candied ginger.

• Fill the prepared cupcake pans half to three-quarters full. (It must be something with my oven, but no matter the recipe, if I fill the cups more than half full they rise too much and end up collapsing in on themselves.)

• Bake until light and golden. For me this was about 17 minutes. Let them cool in the pan for 5 minutes, then transfer to a wire rack until completely cool before frosting.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


No-Bake Peanut Butter Cups
Profile Photo by AD Kitchen in Desserts
A perfect dessert for all peanut butter fans! No-Bake Peanut Butter...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Vegan Funfetti Cupcakes with Vanilla Buttercream Frosting
Profile Photo by Green Eatalia in Desserts
You can now have your (vegan) cake and eat it too!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Lemon Cupcakes with Blackberry Buttercream
Profile Photo by Amy McCauley in Desserts
This featherlight lemon cake is not your ordinary sponge cake. Topped...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy