As Promised, A Delicious Cupcake Recipe

citrus-cream-cheese-frosting-cupcakes-3 If you like cupcakes, or cream cheese frosting, or citrus flavored goodies – this one goes out to you. Without further ado, I present to you my famous Vanilla Kahlua Ginger Cupcake recipe with Citrus Cream Cheese Frosting. Perfect for devouring at home, or dressing up a dessert table / candy bar:

Recipe for the Vanilla Kahlua Ginger Cupcake Base {makes 48 mini cupcakes} :


  • 1 stick butter
  • 1.5 cups sugar
  • 2 cups all purpose flour
  • 2 tsp. baking powder
  • 1 Tbsp. fresh ginger zest
  • 1 small shot bottle of Kahlua liqueur
  • 1/2 tsp. salt
  • 3/4 cup milk (I’ve used everything from whole milk to nonfat to soy – it turns out fine every time and just depends on your own personal preference)
  • 1 tsp. vanilla extract
  • 4 large egg whites


  • Cut up the stick of butter into 1/2 inch slices, put in mixer and soften on high speed.
  • Add the sugar in with the butter and beat for 2-3 minutes, until fully mixed.
  • Sift the baking powder, salt and flour together in a separate bowl.
  • Mix the milk, Kahlua and vanilla together in a small separate bowl; the ingredients should total 1 cup of fluid. To ensure this, add the Kahlua first into a measuring cup, then the vanilla, and top off with milk for 1 cup total.
  • Preset oven to 350 degrees F.
  • Alternately add the milk/vanilla mixture and the flour mixture into the mixing bowl with the sugar and butter. Add one third of each mixture at a time, allowing the ingredients you add to incorporate with the sugar and butter mix fully before adding a third of the other mixture.
  • Add the Tablespoon of Ginger zest and turn mixer on medium to evenly mix in the zest.
  • In a separate bowl, beat the egg whites together until peaks form.
  • Fold egg whites into mixture until everything is fully incorporated.
  • Using a mini cupcake / muffin pan, scoop one large spoonful of batter into each mini cupcake wrapper.
  • Place mini cupcakes in the oven for 15 minutes. Allow to fully cool (at least 30 minutes, outside the baking tray) before attempting to frost.

Citrus Cream Cheese Frosting Recipe {will generously frost 48 mini cupcakes} :


  • 4 oz. whipped cream cheese
  • 4 oz. regular cream cheese (alternately, you can just use 8 oz. regular cream cheese for denser frosting)
  • 4 oz. (1 stick) of butter
  • 12 oz. powdered sugar
  • 1/4 tsp. orange extract
  • 1 tsp. vanilla extract
  • zest from 1 medium – large lemon


  • Place butter and cream cheese in the mixer on high for 2 minutes to soften.
  • Add vanilla and orange extracts to the mixture, allow to mix thoroughly until fully incorporated.
  • Add powdered sugar in 4 stages, adding a quarter each time. Allow each quarter to become fully mixed with the rest of the frosting until adding more.
  • Add the lemon zest and allow to fully incorporate.
  • Refrigerate frosting for at least 2 hours, then allow to soften outside fridge for fifteen – twenty minutes before frosting fully cooled cupcakes.

Enjoy!! Let me know if you have any questions on creating the deliciousness. 🙂


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Filed under Delectable Desserts, Do It Yourself, Party Food

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