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Ingredients

• 4 ounces  (1 cup plus 3 tablespoons) sifted cake flour
• 1 teaspoon  ground ginger
• 1/4 teaspoon  freshly grated nutmeg
• 1/4 teaspoon  table salt
• 1/4 teaspoon  baking soda
• 1/8 teaspoon  baking powder
• 3 ounces  (6 tablespoons) unsalted butter, at room temperature
• 2/3 cup  granulated sugar
• 1/2 teaspoon  pure vanilla extract
•   1-inch cube (3/4 ounce peeled piece) fresh ginger, finely grated (plus any juice)
• 4 teaspoons  lightly packed, finely grated lemon zest
• 1 large  egg, at room temperature
• 1/2 cup  sour cream (not low-fat), at room temperature
• 1/4 cup  (about 1 ounce) finely chopped crystallized ginger
• 1 recipe  Lemon-Cream Cheese Frosting
• 36   thin strips lemon zest, or sliced candied ginger, for garnish (optional)

Description

Position A Rack In The Center Of The Oven And Heat The Oven To 350 Degrees F. Line Three Miniature Muffin Pans (with 12 Cups Each) With Miniature Paper Cupcake Liners.

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