How Long to Bake Cupcakes at 350: Recipe
This spicy and fresh recipe will give you 12 delicious cupcakes. For a summer twist, you may add some mint leaves to the frosting. You can add more spices for a gingerbread cupcake in the fall or winter.
Ingredients
For the Cupcakes:
- 50 ml Dark beer, ideally Guiness
- ½ cup Vegetable oil
- ¼ tbsp Baking soda
- ¾ cup Dark brown sugar
- ½ cup Baking flour
- ½ cup All-purpose flour
- 1.5 tbsp Ground ginger
- ½ tbsp Ground cinnamon
- A pinch of salt
- ½ Lime zest
- 1 Lime peel
- 2 Large eggs
For the Frosting:
- 4 tbsp Unsalted butter at room temperature (big ones)
- 1 cup Confectioners’s sugar
- 2 tbsp Lime juice
- 1 tbsp Whole milk
- Candied lime peel (or any citrus)
Instructions
- Preheat your oven to 350°F. Fill a standard 12-cup muffin pan with liners.
- Stir together the dark beer, vegetable oil, baking soda, sugar, and spices over medium heat. Allow them to cool after carefully heating them until boiling.
- In a separate bowl, combine all of the remaining ingredients, leaving the eggs for last. Lastly, slowly add the eggs one at a time, gently mixing them.
- Combine the two bowls of ingredients, gently mixing but not stirring.
- Fill the cupcake liners evenly and bake at 350°F for 20-22 minutes.
- Remove the cupcakes with the liners as soon as they come out of the oven. Allow them to cool entirely to room temperature.
- Make the frosting by beating the butter at high speed in a stand mixer for 30 seconds.
- Reduce the speed to low and gradually add half of the confectioner's sugar.
- Again, beat them for 30 seconds at high speed.
- Then, on low speed, add the lime juice, whole milk, and the remaining confectioner's sugar.
- Continue beating them on high speed for 1-4 minutes, or until smooth and fluffy.
- Fill a piping bag with frosting and decorate your cooled cupcakes as desired. After the frosting has been set, top each with some candied lime peel.
- Unfrosted cupcakes can be stored in an airtight container at room temperature for up to a week, and frosted cupcakes for up to 5 days, but only in the fridge.