And the answer was: I can’t handle it today. We’ll use candied lemon peel instead. And it was alright because at least there was fluffy, delectable honey cream cheese frosting available. (And maybe a promise of sugar cookies with sprinkles another day.)
We really like lemon, ginger, and honey in any way, shape or form. Particularly in baked form. And if you are my kids, in the shape of a cupcake before dinner.
Lemon Ginger Cupcakes with Honey Cream Cheese Frosting
makes 2 dozen cupcakes
1 1/2 sticks (3/4 cup) unsalted butter
1 1/2 cups granulated sugar
4 large eggs, at room temperature
zest of 1 lemon, finely grated
1 Tbsp. freshly grated ginger
Juice of 1 lemon plus enough whole milk to make 1 1/2 cups total
3 cups all-purpose flour
1 1/4 tsp. baking powder
1 tsp. table salt
For Honey Cream Cheese Frosting:
4 oz. cream cheese
4 oz. unsalted butter
1 Tbsp. honey
2-3 cups or more powdered sugar (enough to make it spreadable)
Preheat oven to 350 degrees F.
Beat butter, sugar, ginger and lemon zest on medium high speed until light and fluffy. Add the eggs one at a time, beating for a minute after each addition. Whisk dry ingredients together and add alternately with the lemon juice/milk mixture, beginning and ending with they dry ingredients.
Line two muffin tins with cupcake liners. Divide the batter evenly between the cups. (You might have a little leftover.) Bake for about 16 minutes, checking to see if the tops spring back and that they are lightly golden brown.
For Honey Cream Cheese Frosting
Beat together butter and cream cheese. Add the powdered sugar a little at a time until spreadable. Chill if too thin. Spread over the cupcakes after they have cooled.