Nothing screams holiday cheer quite like the aroma of freshly baked gingerbread. If you’re looking to bring a sweet, festive treat to your dessert table, these Gingerbread Cupcakes with Cream Cheese Frosting are your answer. This delightful dessert perfectly balances the warm spices of ginger, cinnamon, and nutmeg with a creamy frosting that adds a luxurious touch. Each bite is not only delicious but celebratory with flavors that will take you right to a cozy winter evening.
Gingerbread Cupcakes are not only easy to prepare but also a joy to decorate. The addition of maple sugared cranberries brings an extra pop of color and a touch of tartness, making these treats visually stunning and flavorful. Whether you’re making them for a holiday party, a family gathering, or just to enjoy with a cup of tea, these cupcakes will undoubtedly impress your guests. Plus, they are vegetarian, so everyone can enjoy them!
Why You’ll Love This Gingerbread Cupcake Recipe
- Festive Flavor: The combination of spices creates a rich and flavorful profile that embodies the holiday season.
- Easy Preparation: With straightforward steps and minimal fuss, anyone can whip these up effortlessly.
- Creamy Frosting: The cream cheese frosting paired with orange juice complements the gingerbread perfectly.
- Beautiful Presentation: Topped with maple sugared cranberries, these cupcakes make any table shine.
- Versatile Treat: Perfect for everyday desserts or special occasions, making them a staple recipe.
Preparation Phase & Tools to Use
Before you dive into making the cupcakes, it’s a good idea to prepare your kitchen and gather all your tools. Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners. This will ensure that your cupcakes don’t stick and are easy to remove once baked.
You’ll need standard baking equipment such as mixing bowls, a whisk, a spatula, and a muffin tin. A stand mixer will be particularly convenient for whipping up the frosting smoothly, but a hand mixer works well too. Make sure to have measuring cups and spoons handy for accuracy with the ingredients. Having everything within reach will make the baking process smoother and more enjoyable.
Ingredients
- For the Cupcakes:
- 1 and 1/2 cups (180 grams) all-purpose flour
- 1 Tablespoon (5 grams) unsweetened cocoa powder, sifted
- 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
- For the Cream Cheese Frosting:
- 8 ounces (227 grams) cream cheese at room temperature
- 1/2 cup (113 grams) unsalted butter at room temperature
- 3 and 1/2 cups (397 grams) confectioners’ sugar
- 1/4 teaspoon salt
- 3 teaspoons orange juice
- For the Maple Sugared Cranberries:
- 1/2 cup (227 grams) maple syrup
- 1/2 cup (113 grams) water
- 1 cup fresh cranberries
- 1 cup (198 grams) granulated sugar
Instructions
Step 1: Prepare the Batter
Begin by preheating your oven to 350°F (175°C). While the oven heats up, take your muffin tin and line it with paper liners. This step is crucial for ensuring that the cupcakes release easily once baked. Next, in a medium mixing bowl, combine all-purpose flour, sifted cocoa powder, ground ginger, and other spices like cinnamon, allspice, cloves, nutmeg, along with baking powder and baking soda. Whisk these dry ingredients together until they’re well mixed; then set this bowl aside.
Step 2: Mixing the Wet Ingredients
In another medium bowl, melt the unsalted butter, allowing it to cool slightly. Then, add the finely grated fresh ginger, dark brown sugar, eggs, molasses, and canola oil. Using a whisk, mix these wet ingredients vigorously for about two minutes until they’re nicely combined. The ginger will add a fresh flavor that pairs beautifully with the spices.
Step 3: Combine Ingredients
Now it’s time to merge the dry and wet ingredients. Carefully fold the flour mixture into the butter mixture using a rubber spatula. Be gentle; overmixing can lead to dense cupcakes. Once they’re just combined, pour in the hot water. This helps to create a moist batter. Whisk until the mixture is smooth.
Step 4: Bake
Evenly distribute the batter into the prepared muffin tin, filling each liner approximately three-fourths full. This will allow room for the cupcakes to rise without spilling over. Place the tin in the oven and bake for 16 to 18 minutes. Rotate the pans halfway through baking for even cooking. You’ll know they’re done when a toothpick inserted into the center of a cupcake comes out clean.
Step 5: Cool Down
Allow the cupcakes to cool in the pan for about 15 minutes. This helps them to set and makes them easier to transfer without breaking. After that, carefully remove them from the muffin tin and place them on a wire rack to cool completely. It’s crucial that they are fully cool before you frost them to ensure that the icing doesn’t melt.
Step 6: Make the Cream Cheese Frosting
Now that the cupcakes are cooling, let’s whip up the cream cheese frosting. In a stand mixer, beat together softened cream cheese and unsalted butter until the mixture is smooth and creamy, which should take about four minutes. Gradually add the confectioners’ sugar, mixing well after each addition, followed by adding the salt and orange juice. Beat until it’s light and fluffy. If you find the frosting too thick, drizzle in more orange juice; if it’s too thin, add a bit more confectioners’ sugar until you reach the desired consistency.
Step 7: Frost Your Cupcakes
Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with an open star tip. Pipe the frosting generously onto each cupcake, making them look as festive as they taste. The swirls of cream cheese frosting are visually appealing and will make your cupcakes shine.
Step 8: Prepare the Maple Sugared Cranberries
In a medium saucepan, combine the maple syrup and water. Bring this mixture to a rolling boil. Stir frequently for about three minutes before adding fresh cranberries. Once the cranberries are in, bring the mixture back to a boil and then reduce to a simmer for one minute. Using a slotted spoon, transfer the cranberries to a wire cooling rack and let them sit to dry for about 30 minutes until slightly tacky.
Step 9: Coat the Cranberries
Place granulated sugar in a shallow bowl. Roll the cooled cranberries in the sugar until they are fully coated. Return them to the wire rack and repeat until all cranberries are coated and leave them to dry for about two hours. These will create a beautiful sparkling finish to your cupcakes.
Variations
- Protein: Consider adding chopped walnuts or pecans into the batter for a delightful crunch.
- Vegetables: Swap out half the oil for unsweetened applesauce for a healthier alternative.
- Spices: Play around with spices; add cardamom or omit others according to your taste preference.
Cooking Notes
- Ensure that all cooled ingredients are at room temperature before combining to get the best results.
- Keep an eye on the baking time; cupcakes may bake faster or slower depending on your oven calibration.
Serving Suggestions
- Serve your gingerbread cupcakes at room temperature, allowing the flavors to meld.
- These cupcakes pair wonderfully with a warm cup of spiced tea or coffee.
Tips
- For additional flavor, consider adding a splash of vanilla extract to the batter.
- If you make the maple sugared cranberries in advance, keep them refrigerated—but allow them to come to room temperature before serving for optimal texture.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
Nutritional Information
- Calories: 250
- Protein: 3g
- Sodium: 180mg
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance. Store them in an airtight container at room temperature, and frost them just before serving for the best texture.
What’s the best way to store these cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator, and they should keep well for about four days.
Can I freeze these cupcakes?
Absolutely! You can freeze them for up to three months. Just make sure to wrap them tightly so they don’t get freezer burn, and frost them once defrosted.
What can I substitute for cream cheese in the frosting?
If you’re looking for a dairy-free alternative, consider using a vegan cream cheese or a whipped coconut cream instead, though it will have a slightly different flavor.
Conclusion
These Gingerbread Cupcakes with Cream Cheese Frosting are sure to become a holiday favorite in your household. The perfect combination of spice, sweetness, and smooth frosting makes each cupcake a delightful treat. The addition of maple sugared cranberries not only enhances the presentation but also adds a burst of flavor that’ll leave you craving more. Don’t forget to share your kitchen creations with friends and family, and feel free to experiment with variations to make the recipe your own. Whether it’s a festive occasion or a cozy evening treat, these cupcakes will bring joy to your table!
Print
Delicious Gingerbread Cupcakes with Cream Cheese Frosting
- Total Time: 48 minutes
- Yield: 12 servings 1x
Description
These Gingerbread Cupcakes with Cream Cheese Frosting are sure to become a holiday favorite in your household.
Ingredients
- For the Cupcakes:
- 1 and 1/2 cups (180 grams) all-purpose flour
- 1 Tablespoon (5 grams) unsweetened cocoa powder, sifted
- 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
- For the Cream Cheese Frosting:
- 8 ounces (227 grams) cream cheese at room temperature
- 1/2 cup (113 grams) unsalted butter at room temperature
- 3 and 1/2 cups (397 grams) confectioners’ sugar
- 1/4 teaspoon salt
- 3 teaspoons orange juice
- For the Maple Sugared Cranberries:
- 1/2 cup (227 grams) maple syrup
- 1/2 cup (113 grams) water
- 1 cup fresh cranberries
- 1 cup (198 grams) granulated sugar
Instructions
- Begin by preheating your oven to 350°F (175°C). While the oven heats up, take your muffin tin and line it with paper liners. This step is crucial for ensuring that the cupcakes release easily once baked. Next, in a medium mixing bowl, combine all-purpose flour, sifted cocoa powder, ground ginger, and other spices like cinnamon, allspice, cloves, nutmeg, along with baking powder and baking soda. Whisk these dry ingredients together until they’re well mixed; then set this bowl aside.
- In another medium bowl, melt the unsalted butter, allowing it to cool slightly. Then, add the finely grated fresh ginger, dark brown sugar, eggs, molasses, and canola oil. Using a whisk, mix these wet ingredients vigorously for about two minutes until they’re nicely combined. The ginger will add a fresh flavor that pairs beautifully with the spices.
- Now it’s time to merge the dry and wet ingredients. Carefully fold the flour mixture into the butter mixture using a rubber spatula. Be gentle; overmixing can lead to dense cupcakes. Once they’re just combined, pour in the hot water. This helps to create a moist batter. Whisk until the mixture is smooth.
- Evenly distribute the batter into the prepared muffin tin, filling each liner approximately three-fourths full. This will allow room for the cupcakes to rise without spilling over. Place the tin in the oven and bake for 16 to 18 minutes. Rotate the pans halfway through baking for even cooking. You’ll know they’re done when a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for about 15 minutes. This helps them to set and makes them easier to transfer without breaking. After that, carefully remove them from the muffin tin and place them on a wire rack to cool completely. It’s crucial that they are fully cool before you frost them to ensure that the icing doesn’t melt.
- Now that the cupcakes are cooling, let’s whip up the cream cheese frosting. In a stand mixer, beat together softened cream cheese and unsalted butter until the mixture is smooth and creamy, which should take about four minutes. Gradually add the confectioners’ sugar, mixing well after each addition, followed by adding the salt and orange juice. Beat until it’s light and fluffy. If you find the frosting too thick, drizzle in more orange juice; if it’s too thin, add a bit more confectioners’ sugar until you reach the desired consistency.
- Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with an open star tip. Pipe the frosting generously onto each cupcake, making them look as festive as they taste. The swirls of cream cheese frosting are visually appealing and will make your cupcakes shine.
- In a medium saucepan, combine the maple syrup and water. Bring this mixture to a rolling boil. Stir frequently for about three minutes before adding fresh cranberries. Once the cranberries are in, bring the mixture back to a boil and then reduce to a simmer for one minute. Using a slotted spoon, transfer the cranberries to a wire cooling rack and let them sit to dry for about 30 minutes until slightly tacky.
- Place granulated sugar in a shallow bowl. Roll the cooled cranberries in the sugar until they are fully coated. Return them to the wire rack and repeat until all cranberries are coated and leave them to dry for about two hours. These will create a beautiful sparkling finish to your cupcakes.
Notes
These Gingerbread Cupcakes with Cream Cheese Frosting are sure to become a holiday favorite in your household.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 180 mg
- Protein: 3 g