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Delicate vanilla cupcakes with pink frosting and gold sprinkles on a cooling rack.

Ginger and Rosewater Cupcakes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 18
Calories 238 kcal

Ingredients
  

  • 3/4 cup flour
  • 3/4 cup cake flour
  • 1 Tablespoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter room temperature
  • 1 1/4 cups sugar
  • 3 eggs
  • 3/4 cup milk
  • 2 Tablespoons candied ginger finely chopped

Rosewater Glaze:

  • 3 cup confectioner’s sugar
  • 1/3 cup milk
  • 2 1/2 teaspoons rosewater
  • Pink food coloring
  • Gold sprinkles optional

Instructions
 

  • Whisk both flours, ginger, baking powder, baking soda, and salt in a bowl. Set aside.
    Flour and brown sugar in a mixing bowl for baking.
  • Cream together butter and sugar in the bowl of an electric mixer. Beat until light and fluffy, about 3 minutes.
    Creamed butter and sugar in a mixing bowl for baking.
  • Add eggs, one at a time.
    Creamy mashed potatoes with a raw egg in a mixing bowl for baking or cooking.
  • Add the flour in 3 batches.
    Cream and flour mixture being combined in a stand mixer for baking recipes.
  • Alternating with milk, beginning and ending with flour.
    Cream being mixed in a stand mixer for baking recipes.
  • This is candied (sometimes called crystallized) ginger. Sometimes I find it in the bakery aisle, if not, look in the Asian aisle. Cut into very small pieces, it is strong.
    Golden ginger crystallized candy from Kame on wooden surface with ginger pieces nearby.
  • Add the ginger pieces to the batter.
    Creamy mixture with brown sugar being blended in a stand mixer for delicious baked goods.
  • Divide batter evenly into two muffin tins that have been lined with paper liners.
    Baked Bree, Cupcake Batter in Muffin Tin.
  • Bake in a preheated 350 degree oven for 18 to 20 minutes. Cool on a wire rack.
    Golden vanilla cupcake batter in a non-stick muffin pan ready for baking.
  • To make the glaze, whisk together confectioner’s sugar, milk, rosewater, and food coloring until smooth.
    Fine sea salt in a mixing bowl with a whisk, baking ingredients, and water bottle on a kitchen counter.
  • Spoon glaze over cupcakes, you want it to be flush with the top of the liner.
    Delicious homemade cupcakes cooling on a wire rack with baking magazine nearby.
  • Sprinkle with gold sprinkles. Let set up for 2 hours.
    Freshly baked cupcakes with pink frosting and gold sprinkles on a cooling rack.

Nutrition

Calories: 238kcalCarbohydrates: 43gProtein: 3gFat: 6gSaturated Fat: 4gSodium: 117mgFiber: 0.3g
Keyword cupcake
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