Description
These Gingerbread Cupcakes with Cream Cheese Frosting are sure to become a holiday favorite in your household.
Ingredients
Scale
- 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