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Ginger and Rosewater Cupcakes with pink glaze and gold sprinkles.

Ginger and Rosewater Cupcakes

Bree Hester
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Prep Time 15 minutes
Cook Time 18 minutes
Setting Time 2 hours
Total Time 2 hours 33 minutes
Course Dessert
Cuisine American
Servings 18
Calories 238 kcal

Ingredients
  

  • 3/4 cup flour
  • 3/4 cup cake flour
  • 1 Tablespoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter room temperature
  • 1 1/4 cups sugar
  • 3 eggs
  • 3/4 cup milk
  • 2 Tablespoons candied ginger finely chopped

Rosewater Glaze:

  • 3 cup confectioner’s sugar
  • 1/3 cup milk
  • 2 1/2 teaspoons rosewater
  • Pink food coloring
  • Gold sprinkles optional

Instructions
 

  • Whisk both flours, ginger, baking powder, baking soda, and salt in a bowl. Set aside.
    Whisking both flours, ground ginger, baking powder, baking soda, and salt for Ginger and Rosewater Cupcakes.
  • Cream together butter and sugar in the bowl of an electric mixer. Beat until light and fluffy, about 3 minutes.
    Creamed butter and sugar in a mixing bowl for baking.
  • Add eggs, one at a time.
    Adding an egg to creamed butter and sugar for ginger and rosewater cupcakes.
  • Add the flour in 3 batches.
    Cream and flour mixture being combined in a stand mixer for baking recipes.
  • Alternating with milk, beginning and ending with flour.
    Adding milk to the Ginger and Rosewater Cupcakes batter in a stand mixer.
  • This is candied (sometimes called crystallized) ginger. Sometimes I find it in the bakery aisle, if not, look in the Asian aisle. Cut into very small pieces, it is strong.
    Golden ginger crystallized candy from Kame on wooden surface with ginger pieces nearby.
  • Add the ginger pieces to the batter.
    Adding candied ginger pieces to the batter for Ginger and Rosewater Cupcakes.
  • Divide batter evenly into two muffin tins that have been lined with paper liners.
    Baked Bree, Cupcake Batter in Muffin Tin.
  • Bake in a preheated 350 degree oven for 18 to 20 minutes. Cool on a wire rack.
    Baked Ginger and Rosewater Cupcakes in a muffin tin.
  • To make the glaze, whisk together confectioner’s sugar, milk, rosewater, and food coloring until smooth.
    Whisking confectioner's sugar, rosewater, and pink food coloring for the Ginger and Rosewater Cupcakes glaze.
  • Spoon glaze over cupcakes, you want it to be flush with the top of the liner.
    Delicious homemade cupcakes cooling on a wire rack with baking magazine nearby.
  • Sprinkle with gold sprinkles. Let set up for 2 hours.
    Ginger and rosewater cupcakes with pink glaze and gold sprinkles on a cooling rack.

Nutrition

Calories: 238kcalCarbohydrates: 43gProtein: 3gFat: 6gSaturated Fat: 4gSodium: 117mgFiber: 0.3g
Keyword cupcake
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