Description
These Gingerbread Cupcakes with Cream Cheese Frosting are a delightful treat for the holidays, combining the warm spices of gingerbread with rich cream cheese frosting.
Ingredients
Scale
- 1 and 1/2 cups (180 grams) all-purpose flour
- 1 Tablespoon (5 grams) unsweetened cocoa powder sifting
- 3 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground all-spice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/2 cup (113 grams) unsalted butter melted
- 2 Tablespoons (10 grams) fresh ginger peeled and finely grated
- 3/4 cup (160 grams) dark brown sugar packed
- 2 large eggs at room temperature
- 1/2 cup (113 grams) unsulphured molasses
- 1 Tablespoon (14 grams) canola oil
- 1/2 cup hot water freshly boiled
- 8 ounces (227 grams) cream cheese at room temperature (for frosting)
- 1/2 cup (113 grams) unsalted butter at room temperature (for frosting)
- 3 and 1/2 cups (397 grams) confectioners’ sugar (for frosting)
- 1/4 teaspoon salt (for frosting)
- 3 teaspoons orange juice (for frosting)
- 1/2 cup (227 grams) maple syrup (for cranberries)
- 1/2 cup (113 grams) water (for cranberries)
- 1 cup fresh cranberries (for cranberries)
- 1 cup (198 grams) granulated sugar (for cranberries)
Instructions
- Preheat oven to 350 degrees (F). Line a muffin tin with paper liners; set aside.
- In a medium bowl, whisk together the flour, cocoa powder, ground ginger, baking powder, ground cinnamon, allspice, cloves, nutmeg, and baking soda. Set aside until needed.
- In a separate medium bowl, mix together the melted butter, fresh grated ginger, dark brown sugar, eggs, molasses, and oil, whisking until very well combined, about 2 minutes.
- Using a rubber spatula, fold in the flour mixture, mixing until just combined.
- Finally, pour in the hot water and whisk until combined.
- Divide the batter evenly among the prepared paper liners, filling each one about 3/4 of the way full. Bake for 16 to 18 minutes, rotating the pans halfway through baking, or until a toothpick inserted in the center of a cake comes out clean.
- Cool in the pan for 15 minutes before carefully transferring the cupcakes to a cooling rack to cool completely.
- For the Cream Cheese Frosting: In a stand mixer, beat the cream cheese and butter until smooth and creamy, about 4 minutes.
- Reduce the mixer speed to low and gradually add the confectioners’ sugar, beating well after each addition. Add in the salt and orange juice and beat smooth.
- Increase the speed to medium-high and beat for 2 minutes. Adjust consistency as needed.
- Scrape the frosting into a piping bag and pipe on top of cooled cupcakes.
- For the Maple Sugared Cranberries: In a medium saucepan, combine the maple syrup and water, bring to a boil, and then cook for 3 minutes.
- Add cranberries to the boiling mixture, bring back to a boil, then reduce heat to simmer for 1 minute. Remove cranberries and let dry.
- Roll cranberries in granulated sugar to coat and let dry at room temperature for 2 hours before using.
Notes
- Ensure the cream cheese and butter are at room temperature for better consistency when making the frosting.
- Test the frosting’s consistency by piping a little on a plate before decorating the cupcakes.
- Leftover cupcakes can be stored in an airtight container for a few days.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg