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Preheat your oven to 350°F and line a 24-count mini cupcake pan (or 12-count regular cupcake pan - see Note with paper liners. Bring your eggs to room temperature by placing them in a glass of warm water for 10 minutes.
Meanwhile, in a medium bowl, whisk together the flour, ground ginger, baking powder, baking soda, and salt; set aside.
In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs and lemon extract. And then the lemon zest and freshly grated ginger.
Next beat ~1/3 of the dry ingredients into the wet ingredients. Add half of the milk and beat. Repeat once more and then, finally, beat in the last 1/3 of the dry ingredients.
Fill the lined cupcake wells a little more than 3/4 full. Bake at 350°F for 10-11 minutes for mini cupcakes or 15-20 minutes for regular cupcakes. Test for doneness by inserting a toothpick into a cupcake; when it comes out clean, the cupcakes are done.
Allow the cupcakes to cool in the pan for 5 minutes before gently removing to a cooling rack to cool completely.
Once your cupcakes are totally cool, you'll make the frosting. In a large bowl, beat together the butter and vanilla extract. Add 3 cups of the powdered sugar and beat. Add another 2-3 cups of sugar + 2 Tbsp of lemon juice. Begin beating and add more lemon juice and powdered sugar as you need. You want the consistency to be thick and stable enough to hold shape yet spreadable and smooth.
Add the frosting to a piping bag, or gallon ziploc bag, fitted with your favorite frosting tip (I used a Wilton 1M tip). Frost each cupcake and immediately top with lemon zest or sprinkles.
Store any leftover cupcakes in an airtight container at room temperature or in the refrigerator.