Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out dry ingredients into a bowl; flour, baking powder, and salt.

Measure out the sugar into a separate bowl with softened butter.

Crack the eggs into a bowl.

In another bowl, add the sour cream and vanilla.

Peel the ginger with a spoon, and finely grate it with a rasp.

Chop the rhubarb into small pieces.

Preheat the oven to 350°F. Prepare cupcake pans with liners.

In the bowl of a stand mixer, add the softened butter and sugar. Turn onto medium speed and mix with a paddle attachment for 3 – 4 minutes, until the sugar and butter are light and fluffy. If you do not have a stand mixer, this can be done by hand with a whisk in a bowl.

Add the eggs, one at a time. Wait until each egg is completely incorporated before adding the next one. Let mix for another 2 – 3 minutes until the mixture is pale and fluffy. Scrape down the edges of the bowl with a This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula if needed.

Add the sour cream and vanilla into the mixer. Mix together on low speed until combined.

Add the flour mixture, ginger, and rhubarb. Mix until just combined.

Scoop the mixture into muffin pans, filling each about ¾ of the way full.

Bake for 18 – 20 minutes, until a toothpick inserted into the cupcake comes out clean.