Introduction

These Gingerbread Cupcakes with Cream Cheese Frosting are a delightful holiday treat. Moist, fluffy, and perfectly spiced, they’re topped with tangy cream cheese frosting and garnished with sweet maple candied cranberries for a festive touch. Whether for a party or cozy night in, they’re sure to impress.

The image shows a close-up of a dark brown cupcake with thick, creamy white frosting swirled on top in multiple smooth layers. On the frosting sits a small, white star-shaped cookie with a light golden brown edge, and three sugared red and purple berries clustered next to the cookie. More cupcakes with similar frosting, cookies, and berries are blurred in the background. The cupcakes are on a white marbled surface with scattered sugared berries and green pine sprigs around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/3 cups (160 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 ground cinnamon
1/4 teaspoon salt
3 teaspoons milk

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: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and set aside.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, ground ginger, baking powder, ground cinnamon, allspice, cloves, nutmeg, and baking soda. Set aside.
Step 3: In another medium bowl, mix melted butter, grated fresh ginger, dark brown sugar, eggs, molasses, and canola oil. Whisk until very well combined, about 2 minutes.
Step 4: Using a rubber spatula, fold the dry flour mixture into the wet ingredients until just combined.
Step 5: Pour in the hot water and whisk gently until combined, creating a smooth batter.
Step 6: Divide the batter evenly among the paper liners, filling each about 3/4 full. Bake for 16 to 18 minutes, rotating the pans halfway through. Check doneness by inserting a toothpick in the center; it should come out clean.
Step 7: Let cupcakes cool in the pan for 15 minutes on a wire rack, then transfer to the rack to cool completely.
Step 8: For the frosting, beat cream cheese and butter in a stand mixer with a paddle attachment until smooth and creamy, about 4 minutes.
Step 9: Reduce mixer speed to low, and gradually add confectioners’ sugar, mixing well after each addition. Add cinnamon, salt, and milk, then beat until smooth.
Step 10: Increase mixer speed to medium-high and beat for 2 minutes. Adjust consistency with more milk or sugar if needed.
Step 11: Pipe or spread the frosting onto the cooled cupcakes.
Step 12: For the maple sugared cranberries, combine maple syrup and water in a medium saucepan. Bring to a rolling boil over medium-high heat, cooking while stirring for 3 minutes.
Step 13: Add cranberries and return to a boil. Reduce heat to simmer and cook for 1 minute.
Step 14: Remove cranberries with a slotted spoon to a wire rack and let sit at room temperature until tacky, about 30 minutes (check at 15 minutes).
Step 15: Roll cranberries in granulated sugar in batches until fully coated, then return to the wire rack to dry for 2 hours.
Step 16: Decorate frosted cupcakes with the maple sugared cranberries before serving.

Tips & Variations

Use freshly grated ginger for the best flavor and a bit of warmth in the cupcakes.
If you prefer a less spicy gingerbread, reduce the ground ginger and all-spice slightly.
For a dairy-free frosting, substitute cream cheese and butter with suitable non-dairy alternatives.
Maple sugared cranberries can be made ahead and stored for a few days to add a lovely festive touch.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for best flavor. The sugared cranberries should be stored separately at room temperature to maintain their texture. Leftover frosting can be refrigerated for up to a week and rewhipped before using.

How to Serve

The image shows several chocolate cupcakes arranged closely on a white marbled surface. Each cupcake has a dark brown base with a textured wrapper, topped by a tall swirl of creamy white frosting. On the frosting, there are small red and purple sugared berries giving a frosted, glossy look, and a white star-shaped cookie with a light brown edge standing upright. In the foreground, some garnished sugared berries and small green pine sprigs are scattered around. The overall look is festive and detailed, with a soft focus on the background cupcakes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes without the candied cranberries?

Yes, the cupcakes and frosting are delicious on their own. The candied cranberries add a festive finishing touch but are optional.

How do I know when the cupcakes are done baking?

Insert a toothpick in the center of a cupcake; if it comes out clean or with a few moist crumbs, the cupcakes are done. Avoid overbaking to keep them moist.