Ingredients For the cupcakes:
1. Paper cupcake liners……………………………………………..24
2. cake flour……………………………………………………………….2 cups
3. baking powder………………………………………………………2 teaspoons
4. fine salt………………………………………………………………..1/2 teaspoon
5. granulated sugar………………………………………………….1 1/2 cups
6. unsalted butter…………………………………………………….12 tablespoons
7. large eggs……………………………………………………………..4
8. lemon zest…………………………………………………………….1 tablespoon
9. vanilla extract………………………………………………………1 teaspoon
10. whole milk……………………………………………………………1/2 cup
Ingredients For the frosting:
1. cream cheese……………………………………………………..2 packages2. unsalted butter…………………………………………………….8 tablespoons
3. powdered sugar……………………………………………………1 1/2 cups
4. vanilla extract………………………………………………………1 1/2 teaspoons
5. grated lemon zest……………………………………………….1 teaspoon
6. lemon juice…………………………………………………………1 teaspoon
7. ginger snap cookie crumbs…………………………………2 tablespoons
INSTRUCTIONS:
For the cupcakes:
1. Preheat the oven to 350 degree F. and then place a rack in the middle.
2. Take two muffin pans and place paper lines in it.
3. Whisk together flour, salt and baking powder in a medium bowl and set the mixture aside
4. Now take 1 ¼ cups of sugar and butter in a bowl attached to stand mixer and mix well at medium speed until the mixture becomes light and fluffy for about 7 minutes.
5. Stop the mixing and scrape the sides and paddle. Now return the bowl to the mixer stand and set the speed to low. Add 1/3rd of the floor to the mixture in the bowl and let it incorporate with the butter mixture.
6. Now add half of the milk and mix until all the ingredients started to incorporate. Continue the process of adding both flour and milk just like the above step. Mix well until all ingredients are well incorporated and are smooth.
7. Transfer the mixture to a bowl and set aside
8. Attach another bowl to the stand mixer and add egg whites to the bowl. Mix the egg whites at high speed settings until you see medium sized peaks forming for about a minute.
9. Add the remaining sugar and continue the whisking for 45 seconds to 1 minute. Stop the mixer and take quarter of egg whites and fold into the reserved batter until evenly incorporated. Now gently fold the remaining egg white into the batter and mix until no white remain.
10. Divide the batter into the muffin wells and place the pans in the oven. Bake them until they are lightly browned for about 18 minutes and insert a toothpick in the muffin, it should come clean.
11. Set the pans on the rack and let them cool for 10 minutes. Remove the cupcakes from the molds and prepare the frosting.
For the frosting:
1. Take the cream cheese and butter in a bowl of the stand mixer and beat the mixture on medium high settings until the mixture is light and fluffy for about 3 minutes.
2. Stop the mixer and scrape the contents well from the paddle and sides. Now attach the mixer back and add powdered sugar, vanilla, lemon juice and zest. Turn the low settings on and mix until all the ingredients are well incorporated for 30 seconds.
3. Stop the mixer and scrape the mixture and start mixing again on a high speed until the mixture is fluffy and creamy for 3 minutes.
4. Frost the cooled cupcakes and sprinkle some crumbs on top. Serve and refrigerate the remaining in a plastic wrap.
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