Ginger Orange Cupcakes

READY IN: 1hr 20mins




  • Preheat oven to 325°; insert liners into cupcake pans .
  • In a bowl, sift flour, baking powder, salt, and baking soda.
  • Add butter and sugar to the bowl of a stand mixer with the paddle attachment, beat at medium speed until mixture is light and airy.
  • Reduce speed to low, add eggs in one at a time, mixing well.
  • Add in half the orange juice and the ginger to the batter.
  • Gradually add half the amount of dry ingredients, mixing until just incorporated; add in remaining orange juice and remaining half of dry ingredients, mixing until batter is smooth (don't overmix).
  • Fill the cupcake liners 2/3 full; bake for 20-25 minutes, or until cupcakes are springy to the touch and a pick comes out clean.
  • Remove from oven and cool on wire rack for 10 minutes.
  • Make the glaze: Add orange juice, lemon juice, and powdered sugar into a small saucepan on low heat, mixing for about 2 minutes until liquids slightly evaporate.
  • Remove from heat and glaze cupcakes with a tablespoon each.
  • Wait about 5 minutes for glaze to cool and harden before topping with peeled tangerine wedge.