Lemon Ginger Cupcakes with Honey Cream Cheese Frosting

My oldest daughter has been begging me for weeks and weeks to make sugar cookies or cupcakes for her so she could decorate them. There are times as a parent, specifically as a mother, when you have to ask yourself:   Just how much colored sugar am I willing to clean up today?

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.

These are tasty little cupcakes.  I will not tell you to NOT eat the frosting by the spoonful because that would be mean and you wouldn’t listen to me anyway.  So instead I will tell you that you MUST eat the remaining frosting with a spoon straight out of the bowl.  There has to be order in the kitchen, and that’s an order. :)

Lemon Ginger Cupcakes with Honey Cream Cheese Frosting
makes 2 dozen cupcakes


For 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)


For cupcakes:
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.

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  1. I want one of these right now! I love ginger too and I know it is fab when combined with lemon and honey. Great cupcake. I will have to make them in August since I am not consuming sugar this month! (so hard for me!!)

  2. so yummy!

    {btw, keep meaning to call to set up play dates, but suddenly we’ve been inundated with family reunions and swim lessons and such that I forgot about, or didn’t quite realize the date. I will call soon!!!}

  3. These look heavenly and it looks like you all had a great time bonding and frosting these guys ! I absolutely love ginger, so I might even make these this weekend; thank you for sharing !

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