Dessert

Lemon ginger cupcakes is for Dessert.

Lemon ginger cupcakes takes several minutes to prepare.

Lemon ginger cupcakes takes several minutes to cook.

Lemon ginger cupcakes makes 14 servings.

The ingredients for Lemon ginger cupcakes are:

* Butter, unsalted, 0.5 cup (remove)
* *Flour, white, 1.5 cup (remove)
* Lemons, 1 fruit without seeds (remove)
* Ginger, Crystallized, 2 oz (remove)
* Baking Soda, 0.5 tsp (remove)
* Salt, 0.5 tsp (remove)
* Granulated Sugar, 1.25 cup (remove)
* Egg, fresh, 3 large (remove)
* Sour Cream, 0.5 cup (remove)

Here is how you make Lemon ginger cupcakes:

#reheat oven to 350 degrees. Butter and flour a standard 12-cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.#Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.#With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.Serving Size: 14 cupcakesNumber of Servings: 14Recipe submitted by SparkPeople user QUETZAL03.

The nutritional information for Lemon ginger cupcakes is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 223.1

• Total Fat: 9.5 g
• Cholesterol: 61.0 mg
• Sodium: 150.2 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 0.8 g
• Protein: 3.1 g