Preparation

• 将架子放在烤箱的中心，然后将烤箱加热至350°F。在三个微型松饼锅（每个杯子）上排成三个微型纸杯蛋糕衬里。

  将蛋糕粉与地面生姜，肉豆蔻，盐，小苏打和发酵粉一起筛选。搅拌以确保彻底混合。使用装有桨叶附件（或手动搅拌机）的立式搅拌机，以中等速度将黄油打成中等碗，直到光滑，约1分钟。加3汤匙。糖，香草，磨碎的姜和柠檬皮；以中等速度跳动1分钟。加入剩余的糖，约2汤匙。一次，每次添加后跳动几秒钟。刮擦碗，再打2分钟。再次刮擦碗。 Add the egg and beat on medium-high until very smooth, about 1 min.

  Add about one-third of the flour mixture and stir gently with a rubber spatula only until incorporated. Add half 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. Stir in the crystallized ginger.

  Divide the batter evenly among the prepared muffin cups, filling each cup about three-quarters full. (Use two regular teaspoons: one to pick up the batter, one to push it off.) Don’t smooth the batter.

  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. Let the cupcakes cool in the tins on wire racks for 5 minutes and then invert the pans onto the racks to remove the cupcakes. Immediately turn the cupcakes right side up on the racks and let cool completely.

  Spoon a heaping teaspoonful of frosting onto the center of each cupcake and spread and swirl it with the back of the teaspoon. If you like, garnish with sliced crystallized ginger or strips of lemon zest.

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• Recipes like this appears in Appetizers, a special issue of party-perfect recipes from the editors of Fine Cooking, including extraordinary dips, wraps, crostini, and sweet bites.