Lemon-Ginger Spice Cakes

    • 1 tbsp. The Perfect Purée Ginger Puree, thawed
    • 1 tbsp. The Perfect Purée Lemon Zest, thawed
 • 1 cup + 3 tbsp. sifted flour
    • 1 tsp. ground ginger
    • 1/4 tsp. freshed grated nutmeg
    • 1/4 tsp. salt
    • 1/4 tsp. baking soda
    • 1/8 tsp. baking powder
    • 6 tbsp. unsalted butter, at room temperature
    • 2/3 cup sugar
    • 1/2 tsp. vanilla
    • 1 large egg
    • 1/2 cup sour cream
1. Position a rack in the center of the oven and heat the oven to 350° F. Line three miniature muffin pans (with 12 cups each) with miniature paper cupcake liners.
2. Sift the cake flour with the ground ginger, nutmeg, salt, baking soda, and baking powder. Whisk to ensure thorough mixing. Beat the butter in a medium bowl on medium speed until smooth, about 1 minute. Add sugar, the vanilla, Ginger Puree and Lemon Zest; beat on medium speed for 1 minute. Add the egg and beat on medium-high until very smooth.
3. Add about 1/3 of the flour mixture and stir gently only until incorporated. Add 1/2 the sour cream and stir until incorporated. Repeat with half the remaining flour mixture, the rest of the sour cream, and ending with the last of the flour mixture. Divide the batter evenly among the prepared muffin cups, filling each cup about three-quarters full.
4. Arrange the pans in the oven so that there’s a bit of space between them and bake until the cupcakes are pale golden and spring back when gently pressed in the center, 17 to 20 minutes. Remove from oven, let the cupcakes cool completely and then frost with tangerine mousse frosting.