Description
Delicious and festive gingerbread cupcakes topped with a creamy cream cheese frosting and complemented by maple sugared cranberries.
Ingredients
Scale
- 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
- 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 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.
- Once all ingredients have been incorporated, increase the speed to medium-high and beat for 2 minutes.
- If the frosting appears too thick, add a little more orange juice; and if too thin, add a little more confectioners’ sugar.
- Scrape the frosting into a large piping bag fitted with an open star tip and pipe on top of cooled cupcakes.
- For the Maple Sugared Cranberries: In a medium saucepan, combine the maple syrup and the water. Bring mixture to a rolling boil over medium-high heat and cook, stirring frequently, for 3 minutes.
- Add in the cranberries and bring mixture back to a boil, then reduce heat to a simmer and cook for 1 minute. Using a slotted spoon, remove cranberries and transfer them to a wire cooling rack.
- Allow cranberries to sit at room temperature for about 30 minutes, or until still slightly tacky to the touch.
- Add granulated sugar to a shallow bowl. Roll cranberries in the sugar until coated on all sides. Transfer them back to the wire rack and repeat with all cranberries. Leave to dry at room temperature for 2 hours before using.
Notes
- Make sure to use room temperature ingredients for the frosting.
- The cupcakes can be made a day ahead and frosted on the day of serving.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg