The Eleventh Week: Ginger Cupcakes with Ginger Cream Cheese Icing

The most challenging thing about this recipe was chopping up the crystallized ginger. That took me a half an hour! But, it was well worth the effort in the end...When you first taste them, it's a really creamy flavor and then the ginger hits you. And, the ginger taste lingers for a while. Truly amazing!

Recipe Downloads: PDF | WORD | TEXT


  1. Anonymous12:37 PM

    What these creations inspired:

    A Cupcake Haiku
    What edible bliss
    Is this ginger creation
    How it warms the soul

  2. Does sound amazing! Thanks for sharing the recipes. I love this idea for a blog...I've added 52 Cupcakes to my blogroll

  3. These cupcakes were one of the most imaginative yet. Even though the cream cheese frosting was rich, the spicy bite of the ginger balanced the sweetness out and left a wonderful aftertaste. Yum! Yum!

  4. Anonymous4:15 AM

    very yummy, best cupcakes i've made. How do you ice your cupcakes so well what is the trick?

  5. Anonymous1:45 AM

    Chopping all that ginger IS a task. Why not invest in a Vita Mix? Then, not only can you pulverize ginger, you can make your own FLOUR! It's amazing how tasty cakes are (breads too) when prepared with fresh flour. ^..^

  6. mmm, I want these!! For my birthday, we went to the Fluff bakery in NYC and enjoyed an Orange cupcake and a red velvet cupcake. Red velvet is awesome. I want some cupcakes. mmm.

  7. best cup Cake ever aaah am drooling over it Cake