Ginger Lime Cupcakes
Prep time
Cook time
Total time
These ginger cupcakes with lime frosting have all the flavors of a moscow mule, minus the alcohol.
Serves: 12 cupcakes
For the cupcakes:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons freshly grated ginger
  • ¾ cup brown sugar
  • ½ cup butter, at room temperature (1 stick)
  • 2 eggs
  • 1 cup plain yogurt
For the frosting:
  • 2 sticks butter, at room temperature
  • 4 cups powdered sugar
  • ¼ cup fresh lime juice (from 1 or 2 limes, depending on the size)
Optional garnishes:
  • Zest of 1 lime
  • 6 pieces of candied ginger, cut in half
For the cupcakes:
  1. Preheat the oven to 350°F. Generously butter a muffin tin, or line with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Place the butter in the bowl of a stand mixer with the paddle attachment. Beat on medium-high speed until light and fluffy, about a minute. Add the brown sugar and beat another minute or two. Add in the eggs, one at a time.
  4. Reduce the speed to low and add in about a third of the flour mixture, followed by half of the yogurt. Repeat, then add the last third of the flour mixture. Only mix until just combined, then add the ginger and mix another few seconds.
  5. Pour the batter into the prepared muffin tin, filling about ¾ of the way up the sides. I had enough batter to make 13 cupcakes, but had willing volunteers to eat the extra batter, so I only made 12.
  6. Bake for 18-20 minutes, until a toothpick comes out clean from the center of a cupcake. Allow to cool for five minutes in the pan, then place cupcakes on a wire rack to cool completely before frosting.
For the lime frosting:
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium-high speed until light and fluffy.
  2. Reduce the mixer speed to low, then begin adding the powdered sugar, about a quarter of a cup at a time. After a few additions, you can increase the speed back to medium-high and avoid a powdered sugar explosion. Add enough powdered sugar to make the frosting light and creamy; you may not need all four cups.
  3. Add the lime juice and mix until combined. Spread on cooled cupcakes with a spatula, or put the frosting into a piping bag with your desired tip and pipe on to the cupcakes, starting at the edge and working your way to the middle. Sprinkle with lime zest and garnish with a piece of candied ginger, if desired.
Note: This made more than enough frosting for 12 cupcakes. You could halve the recipe and have a smaller amount of frosting on each, or you could keep a little extra for topping something else.
Recipe by Today We Bake at