{"id":1712,"date":"2026-07-27T13:37:50","date_gmt":"2026-07-27T11:37:50","guid":{"rendered":"https:\/\/bensginger.dev.hayloft-it.ch\/?post_type=recipe&#038;p=196"},"modified":"2026-09-16T14:50:10","modified_gmt":"2026-09-16T12:50:10","slug":"ginger-cupcakes","status":"publish","type":"recipe","link":"https:\/\/www.bensginger.ch\/en\/rezepte\/bensginger-cupcakes\/","title":{"rendered":"Ben's Ginger Cupcakes"},"content":{"rendered":"<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-vertically-aligned-top is-style-branding\" style=\"grid-template-columns:40% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.bensginger.ch\/wp-content\/uploads\/2026\/04\/8Q9A4206-683x1024.webp\" alt=\"Ben&#039;s Ginger Cupcakes\" class=\"wp-image-749 size-full\" srcset=\"https:\/\/www.bensginger.ch\/wp-content\/uploads\/2026\/04\/8Q9A4206-683x1024.webp 683w, https:\/\/www.bensginger.ch\/wp-content\/uploads\/2026\/04\/8Q9A4206-scaled-600x900.webp 600w, https:\/\/www.bensginger.ch\/wp-content\/uploads\/2026\/04\/8Q9A4206-200x300.webp 200w, https:\/\/www.bensginger.ch\/wp-content\/uploads\/2026\/04\/8Q9A4206-768x1152.webp 768w, https:\/\/www.bensginger.ch\/wp-content\/uploads\/2026\/04\/8Q9A4206-1024x1536.webp 1024w, https:\/\/www.bensginger.ch\/wp-content\/uploads\/2026\/04\/8Q9A4206-1365x2048.webp 1365w, https:\/\/www.bensginger.ch\/wp-content\/uploads\/2026\/04\/8Q9A4206-8x12.webp 8w, https:\/\/www.bensginger.ch\/wp-content\/uploads\/2026\/04\/8Q9A4206-scaled.webp 1707w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<h1 class=\"wp-block-heading\">Ben's Ginger Cupcakes<\/h1>\n\n\n\n<p class=\"has-small-font-size\">Gluten-free \u00b7 Makes 12\u201315 pieces<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Sponge Cake<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 g butter, softened <\/li>\n\n\n\n<li>250 g sugar <\/li>\n\n\n\n<li>4 eggs (medium)<\/li>\n\n\n\n<li>1 lemon <\/li>\n\n\n\n<li>1 teaspoon vanilla extract<\/li>\n\n\n\n<li>5 tablespoons Ben\u2019s Ginger, Lemon, and Lime (sugar-free)<\/li>\n\n\n\n<li>270 g rice flour or light spelt flour (not gluten-free)<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Topping<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>125 g butter, softened <\/li>\n\n\n\n<li>125 g powdered sugar <\/li>\n\n\n\n<li>300 g Philadelphia, chilled<\/li>\n\n\n\n<li>Food coloring, as desired<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Preparation<\/h2>\n\n\n\n<p><strong>Sponge Cake<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Cream the butter and sugar until fluffy.<\/li>\n\n\n\n<li>Add 2 eggs and continue stirring. <\/li>\n\n\n\n<li>Add half the flour \u2013 stir.<\/li>\n\n\n\n<li>Add 2 eggs and beat the mixture until light and fluffy; then stir in the remaining flour, vanilla extract, and Ben\u2019s Ginger.<\/li>\n\n\n\n<li>Spoon the mixture into paper liners. <\/li>\n\n\n\n<li>Bake at 185 \u00b0C for about 15\u201320 minutes.<\/li>\n<\/ol>\n\n\n\n<p><strong>Topping<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Cream the softened butter and powdered sugar until fluffy.<\/li>\n\n\n\n<li>Add \u00bd of the Philadelphia mixture and stir just until combined.<\/li>\n\n\n\n<li>Add the remaining \u00bd of the Philadelphia cream cheese and stir briefly once more. <\/li>\n\n\n\n<li>Flavor or color as desired \u2013 CAUTION: Don't use too much liquid, and spread it over the baked sponge cake.<\/li>\n<\/ol>\n\n\n<\/div><\/div>\n\n\n    <div class=\"alignwide wp-block-bensginger-recipes\">\n                    <h2>You might also be interested in these recipe ideas<\/h2>\n                <div class=\"recipes\">\n                            <a 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