This is a wonderful recipe if you love ginger like I do – topping the mini cupcakes with crystallized ginger adds another layer of that wonderful ginger flavor! I love bite-size desserts since you can try different options while maintaining some control over the calories! It is fun to make and serve different bite-size desserts such as Bite Size Cheesecakes, Bite-Size Bread Pudding with Strawberry Topping, Mini-Indian Rice Pudding Desserts – Slow Cooked, and Pumpkin Chocolate Chips Bite-Size Snack. You can take any recipe and convert it into bite-size desserts. Just remember to consider how long to bake the dessert if you are making mini cupcakes or something similar. Arranging the bite-size desserts can make a dramatic presentation and your guests will love a dessert bar to select different options from. Have you entertained with a dessert bar?
I adapted this recipe from Cooking Appetizers – they have a lot of great recipes for inspiration!
1 cup plus 3 tbsp sifted flour
1 tbsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp baking powder
6 tbsp butter, at room temperature
1/2 tsp vanilla extract
About 1 tbsp finely grated lemon zest, packed lightly
1 large egg, at room temperature
1/2 cup sour cream, low-fat at room temperature
2/3 cup sugar
1/4 cup chopped crystallized ginger
1 recipe Cream Cheese Frosting with a Splash of Lemon
Sliced candied ginger, for garnish
Preheat oven to 350°F. Line three miniature muffin pans with paper cupcake liners.
Sift together the dry ingredients. Using a mixer, cream the butter. Add 3 tbsp of the sugar, the vanilla, grated ginger and lemon zest; beat on medium speed for about a minute. Slowly add the remaining sugar and mix well. Add the egg and beat until very smooth.
Add about one-third of the flour mixture and mix until incorporated. Add half the sour cream and mix until blended. Repeat with half the remaining flour mixture, the rest of the sour cream, and ending with the last of the flour mixture. Stir in the crystallized ginger.
Divide the batter evenly among the prepared muffin cups.
Bake until the cupcakes are pale golden and spring back when gently pressed in the center, about 17 to 20 minutes. Be careful to not over bake them otherwise they will dry out.
Frost the mini-cupcakes and I like to garnish with sliced crystallized ginger since I love the extra ginger! Below is a frosting recipe you can use or modify to your taste!
Cream Cheese Frosting with a Splash of Lemon
5 oz. cream cheese, low-fat at room temperature
2 tbsp butter, at room temperature
1 to 2 tbsp grated lemon zest
1 tbsp lemon juice
1/2 tsp vanilla (preferably homemade!)
1 1/4 cup confectioners sugar
Beat the cream cheese with a hand-held electric mixer on medium speed until smooth. Add the butter and beat until smooth. Beat in the remaining ingredients except for the confectioners sugar. On low speed, gradually add the confectioners sugar, beating until smooth. (Be careful you do not want confectioners sugar all over your kitchen by beating it on too high of a speed. Also another reason to slowly add the confectioners sugar.) Slowly increase the speed to high and beat for just a few seconds, until the frosting is smooth and fluffy.