Lemon Ginger Cupcakes are a refreshing duo of citrus and fresh ginger baked into flavour-packed cupcakes and topped with silky lemon curd Italian meringue buttercream.
I know you want to get to these Lemon Ginger Cupcakes, but indulge me for a moment...
"ID, please." I'd never been so thrilled to hear two words directed at me. Of course, I would not have said that when I was trying to get in da club, back in the day. I was asked for ID a LOT through my twenties, but it's been a rough few years and I have been feeling rather downtrodden, aged and resigned lately. So, when the liquor store attendant asked for my ID, I found myself giggling like a school girl.
It didn't help that my cart was stockpiled with miniature liquor, you know the ones they stock right beside the checkout. I always get strange looks, or perhaps it's all in my head and what do I care what they think. Still, I always find myself explaining to anyone in earshot that I use them for recipes. Wink-wink-nudge-nudge. Seriously, they ARE for recipes - but I digress.
The liquor store carding coupled with the incident a couple months prior, where the convenience store attendant questioned my age before selling me a lottery ticket (which, I rarely buy BTW), are allowing me to move into this upcoming birthday with less anxiety. So are these Lemon Ginger Cupcakes!
I mentioned a few posts ago that I added some leftover lemon curd to some buttercream... WHOMP, here it is! Those pops of yellow peeking out from the Italian meringue buttercream rose buds are there for more than looks, my friends. The lemon curd buttercream provided an additional citrus kick to these Lemon Ginger Cupcakes. But if you don't care for curd, a drop of yellow gel colour will do the trick.
The rose buds were stupid easy to make, with the help of the increasingly popular Russian piping tips (see link below in case you can't live without them). Such a time saver! Granted, it takes a little practice to get the pressure and release just right, but the fun is in experimenting. No lessons needed, just some trial and error and of course there is always YouTube.
I have tried the tips with Swiss and Italian buttercreams and have been messing around with ganache. I have found that chilling the buttercream in the fridge for just a few minutes, after I added it to the piping bag, helped a great deal, especially now that the weather has warmed up. The IMBC recipe I use is one I adapted from culinary school, it's my go-to and no-fail, in my opinion. To help them stick, spread a thin layer onto the tops of the cupcakes before piping the flowers and BOOM, pre-birthday Lemon Ginger Cupcakes!! Let the gob-stuffing begin!
So, have you recently, or are you about to celebrate a birthday? Do you freak out about birthdays like I do? AND what's your favourite birthday cake/treat? Spill the beans below...
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Ingredients
Cupcakes:
- 172 grams unsalted butter ¾ cup, room temperature
- 300 grams granulated sugar 1 ½ cups
- 2 large eggs room temperature
- 1 vanilla bean scraped
- zest from 1 large lemon
- knob of fresh ginger, grated approx. 1 tablespoon
- 225 grams cake flour 2 ½ cups
- 7 grams baking powder 2 teaspoons
- 2.5 grams salt ½ teaspoon
- juice from one large lemon
- 250 ml milk 1 cup
Buttercream:
- 125 grams water ½ cup
- 340 grams sugar about 1 ¾ cups
- 250 grams egg whites 1 cup
- 114 grams sugar ⅔ cups
- 675 grams butter 3 cups
- 1 vanilla bean
- 30-60 grams lemon curd, optional 1-2 tablespoons
Instructions
- Preheat oven to 350º F. Place baking cups on a baking sheet. If you are using paper cups like I did, no need to spray of grease.
- Add the lemon juice to the milk and set aside.
- Cream butter and sugar using the paddle attachment of stand mixer.
- Gradually beat in sugar until light and fluffy.
- Lightly whisk the eggs with the vanilla beans, lemon zest and ginger and add to the creamed butter. Mix on low until fully combined.
- Blend flour, salt and balking powder and add to the butter mixture in three additions, alternating with the milk mixture. Beat until smooth.
- Divide batter evenly among the cups - I weigh mine to be certain.
- Bake for 20-25 minutes. Test with a cake tester to toothpick to be sure.
- Cool completely before decorating.
To make the buttercream:
- In a medium saucepan, add the water and the first measure of sugar and cook without stirring until the mixture reaches (116ºC/240ºF), or what is labelled as 'soft ball' on your thermometer.
- While the sugar is cooking, add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and set aside.
- Once the sugar syrup reaches 110C/230F, start whipping the eggs on medium speed. When the egg whites begin to appear foam, sprinkle in the second measure of sugar while whipping.
- The egg whites should be at soft peaks by the time the sugar reaches 116C/240F/soft ball.
- With the egg whites whipping on medium speed, rest the lip of the pot on the lip of the mixing bowl and pour the syrup into the whipping egg whites in a slow, steady stream down the side of of the bowl.
- Continue to whip until the mixture has cooled to room temperature and the meringue is full and billowy.
- On medium speed, add the butter in small chunks and the vanilla beans, continuing to whip until the smooth and light.
To make roses:
- Separate and colour/flavour a small amount of buttercream, as desired.
- Spread a thin layer of buttercream over the cupcakes.
- Spread a layer of the plain buttercream on a sheet of plastic wrap, or directly in the piping bag. Add the second colour down the centre and pipe a few test roses before piping directly onto the cupcakes.
- Colour a small amount of buttercream green and pipe some leaves using the leaf piping tip.
- Enjoy!
Notes
I have found that chilling the buttercream in the fridge for just a few minutes, yields a better structured flower.
Always start with clean, grease-free bowls and utensils when making meringue. It's the only way to get those billowy clouds of egg whites.
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Sara | Belly Rumbles says
Oh my gosh, how absolutely exquisite do these babies look. Plus one of my favourite flavour combinations, delicious!
I Sugar Coat It! says
Great on their own, but magic together! Thanks!
Annemarie @ justalittlebitofbacon says
Oooh. What a gorgeous decorating job. These look so good I'd like a dozen. 🙂 And I like the flavor combination of lemon and ginger. It sounds so fresh and springlike.
I Sugar Coat It! says
They're on their way! 😉 Thanks!
Fareeha says
OMG!!! These are just so beautifuly breathtaking ...im in love with these cupcakes. Pass me one please
I Sugar Coat It! says
All yours!! 🙂 thx!
Sally - My Custard Pie says
These are an art form! Lemon and ginger are genuinely two of my favourite flavours too (way over chocolate). No one is going to ask me for my ID when buying booze unless they are severely short-sighted!
I Sugar Coat It! says
Why thank you, Sally! Such a refreshing combo.
amanda says
Your site is super beautiful and these cupcakes!!! YES! Looks amazing and I cant wait to try them!
I Sugar Coat It! says
Many thanks, Amanda! Would love to hear if you do.
Jayne says
These just sound so wonderful and very creative too! I am sure you will have just the tip for me - best simple cupcake flavour for baby shower cupcakes??
I Sugar Coat It! says
Thanks! I am a fan of vanilla bean - simple but delicious and you can go all out on the frosting. I added sprinkles to the batter for these - https://www.isugarcoatit.com/2014/11/funfetti-cupcakes-with-champagne-whipped-cream-mini-pumpkin-toppers.html/
Dannii @ Hungry Healthy Happy says
These are SO beautiful! I usually think of chocolate when I think of cupcakes, but I need to give lemon cupcakes a try.
I Sugar Coat It! says
I can't blame you - chocolate always wins for me - but anything citrus is a very close second. Thank you!
Yigit | Swanky Recipes says
Cupcakes are my best ones always. they are looking very healthy with ginger and lemon ! Thank you
I Sugar Coat It! says
Don't know about healthy, but yummy...YES! 🙂 Thanks!
Kelly @ Mostly Homemade Mom says
Goodness, gracious those cupcakes are gorgeous! I was just getting the hang of the large Wilton tips and now you spring these new fangled Russian ones on me... I MUST try them!!
I Sugar Coat It! says
LOL... I've spent $20. on worse things. I think you will really enjoy these! Looking forward to see what you create!
Ksenia @ At the Immigrant's Table says
These are just beautiful, and I love the egg-like custard and buttercream topping. Will try to make this vegan!
I Sugar Coat It! says
Thank you! Can't wait to see your vegan version.
Deb|EastofEdenCooking says
Oh Jacquee! I simply adore lemon sweets and with ginger too? These cupcakes are so adorable and bursting with zippy flavor, sublime!
I Sugar Coat It! says
They tasted like bursts of sunshine! Zippy flavour, sublime indeed. 😉
Natasha @ Salt & Lavender says
These are absolutely gorgeous!!
I Sugar Coat It! says
Thanks, Natasha!
Annapet says
Love this, J! Amazon just sold another set of Russian tips. Now making my rounds in the office to find out about birthdays...
I Sugar Coat It! says
THANK YOU, Annapet!! Think I'll come work at your office and change my birthday. 😉
Agness of Run Agness Run says
What an appetising treat! Perfect for people like me with a sweet tooth!
jacquee | i sugar coat it! says
Thank you, Agnes!
Lisa says
Your recipe doesnt say what to do with the lemon curd. It doesn't mention adding it to the buttercream.
jacquee | i sugar coat it! says
Thanks for your comment. Under the 'make roses' heading, I indicated separating some of the buttercream and adding the curd to create the colour for the center of the piped roses.