These gluten-free ginger cupcakes start with a simple base of a vanilla cake recipe and then add plenty of fresh ginger. In developing this recipe, I found that the flavor of the ginger would disappear. So with 1 tablespoon of grated fresh ginger, the flavor finally came through. I know a lot of bakers use powdered ginger in their recipes but I prefer to use fresh. If you haven’t worked with fresh ginger before, here is my blog post that will show you a really easy way to peel and grate it. How to use Fresh Ginger All you need is a spoon and a microplane to make quick work of it.
I have provided my favorite vanilla cake recipe. It is super simple and one of my favorite cakes of all time. But if you are in a rush or don’t want to bake from scratch, feel free to use your favorite gluten-free vanilla cake box mix. This recipe makes about 1 dozen so if your box mix makes 2 dozen, be sure to double the amount of fresh ginger.
Gluten-Free Flour Blends
I have used several different gluten-free flour blends with this recipe and they all worked well. My custom blend of sorghum, millet and brown rice flours with some starches is my favorite. If you prefer a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flours.
Ginger goes great with lemon so, top these gluten-free ginger cupcakes with a lemony buttercream frosting. This is my idea of a perfect, sophisticated sweet treat. Use lemon zest and 2 teaspoons of lemon juice instead of milk in your favorite buttercream frosting. Here’s my recipe for vanilla buttercream frosting.
If you want to double up on the ginger flavor, top the cupcakes with ginger frosting. Use the same buttercream frosting as the base and add 1/2 tsp ground ginger.
If you prefer a cake, this recipe will make an 8″ or 9″ round, single layer. The recipe doubles very well to make a 2 layer cake.