The holidays are a great time for gingerbread. I made these cupcakes to take to my mama’s for a Thanksgiving dessert. If you love gingerbread as I do, you will love these gingerbread cupcakes.
Adapted from a recipe by Ina Garten, these molasses-rich gingerbread cupcakes are infused with warm crystallized ginger, topped with a zesty and fresh orange cream cheese frosting. The perfect cupcake to share with family during the holiday season.
How To Make Ina’s Gingerbread Cupcakes With Orange Cream Cheese Frosting
Make the frosting:
Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
In a small sauce pot, melt butter and molasses and bring to a boil over medium heat. Turn off the heat and pour into a large mixing bowl and let cool for 5 minutes. Mix in the sour cream and orange zest.
While the molasses mixture is cooling, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. With the mixer running on the lowest speed, add a little of the flour mixture to the molasses mixture at a time, until it is smooth. Turn off the mixer and stir in the crystallized ginger into the mixture with a spatula.
Using a 2-inch scoop, divide the batter among the muffin pan. Place the cupcakes inside the preheated oven and bake on the middle rack until a toothpick comes out clean, about 25 to 30 minutes.
Cool the cupcakes for at least 10 minutes, before removing from the pan.
Make The Frosting:
Using an electric mixer, mix the cream cheese, butter, orange zest and vanilla in a bowl until just combined. Next, add in the sugar and continue to mix the frosting, until smooth.
When the cupcakes are cool, frost them generously and garnish with minced crystallized ginger.
I hope you will give these a try or make them for the gingerbread lovers in your life this holiday season.
Ina's Gingerbread Cupcake with Orange Cream Cheese Frosting
Ingredients
- 8 tablespoons unsalted butter (1 stick)
- 1 cup unsulfured molasses
- 1 cup sour cream
- 2 teaspoons orange zest freshly grated
- 2 ⅓ cups all-purpose flour
- ¾ teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- ⅓ cup crystallized ginger not in syrup, minced
Frosting
- 8 ounces cream cheese room temperature
- 8 tablespoons unsalted butter (1-stick) room temperature
- ½ teaspoon orange zest freshly grated
- ½ teaspoon pure vanilla extract
- ½ pound confectioners' sugar sieved
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
- In a small sauce pot, melt butter and molasses and bring to a boil over medium heat. Turn off the heat and pour into a large mixing bowl and let cool for 5 minutes. Mix in the sour cream and orange zest.
- While the molasses mixture is cooling, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. With the mixer running on the lowest speed, add a little of the flour mixture to the molasses mixture at a time, until it is smooth. Turn off the mixer and stir in the crystallized ginger into the mixture with a spatula.
- Using a 2-inch scoop, divide the batter among the muffin pan. Place the cupcakes inside the preheated oven and bake on the middle rack until a toothpick comes out clean, about 25 to 30 minutes.
- Cool the cupcakes for at least 10 minutes, before removing from the pan.
- The Frosting: Using an electric mixer, mix the cream cheese, butter, orange zest and vanilla in a bowl, until just combined. Next, add in the sugar and continue to mix the frosting, until smooth.
- When the cupcakes are cool, frost them generously and garnish with minced crystallized ginger.
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