PREP: 10 MIN  |  BAKE: 17-20 MIN  |  MAKES: 12-20 CUPCAKES

Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France – a few of her culinary favorites. She’s passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, “We’ll have what she’s having.”

Lemon Ginger Cupcakes with Cherry Frosting

This recipe yields about 15-20 cupcakes if you are filling a standard 12-mold muffin tin three-quarters full. It will yield 12 cupcakes if you fill the molds completely full – and you’ll achieve the cutest ‘muffin tops,’ too.


wet ingredients

  • 1 cup granulated sugar
  • 3/4 cup The Ginger People® Crystallized Ginger, chopped into small pieces
  • 1/2 cup unsalted butter
  • 1/2 cup full-fat Greek yogurt (or sour cream)
  • 1/2 cup nonfat milk
  • 2 eggs
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon extract

dry ingredients

  • 1-1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 tsp salt


  • 2-1/2 cups powdered sugar
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons cherry jam
  • 1 tablespoon heavy cream or whole milk


  1. Preheat oven to 350°F. Line cupcake tin with liners. Bring butter, eggs and yogurt (or sour cream) to room temperature.
  2. Using an electric stand and hand mixer, beat butter and sugar together until light and fluffy (this could take up to 4 minutes because you really want to aerate the butter for lighter cupcakes).
  3. Add eggs one at a time, mixing in between each addition.
  4. Add yogurt, lemon juice, lemon extract and milk. Mix until well combined.
  5. In a medium bowl, stir together flour, baking powder and salt. Add to wet ingredients. Mix until just combined on medium speed. Don’t overmix.
  6. Fold Crystallized Ginger into batter.
  7. Using an ice cream scoop, drop batter into cupcake tin, filling 3/4 full or higher, depending on whether or not you want a muffin top.
  8. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. While cupcakes are baking, make the frosting. Using an electric mixer, add softened butter and 1/2 cup powdered sugar. Beat until fluffy. Add the rest of the powdered sugar in 1/2 cup increments. Add heavy cream and jam and beat until well combined and frosting is light and fluffy.
  10. Store frosting in fridge. Remove from fridge and let it sit at room temperature about 20 minutes before frosting the cupcakes.
  11. Allow cupcakes to cool, then frost using a piping bag or spatula. Top with more sparkly bits of Crystallized Ginger if desired.

There are no reviews yet. Be the first one to write one.