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Gingerbread Cupcakes with Cream Cheese Frosting Recipe

★★★★★

4.5 from 90 reviews
  • Author: anna
  • Total Time: 1 hour 10 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Delight in these moist and fluffy Gingerbread Cupcakes topped with a smooth Cream Cheese Frosting and adorned with sweet, tangy Maple Candied Cranberries. Perfectly spiced with ginger, cinnamon, and warming holiday spices, these cupcakes make a festive and crowd-pleasing dessert for your seasonal celebrations.

Ingredients

Scale

For the Cupcakes

  • 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

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and set it aside for filling.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, sifted cocoa powder, ground ginger, baking powder, ground cinnamon, all-spice, cloves, nutmeg, and baking soda until evenly combined. Set this mixture aside.
  3. Combine Wet Ingredients: In a separate medium bowl, mix melted unsalted butter, freshly grated ginger, dark brown sugar, eggs, molasses, and canola oil. Whisk thoroughly for about 2 minutes until well combined and smooth.
  4. Incorporate Dry Ingredients: Gently fold the dry flour mixture into the wet ingredients using a rubber spatula. Mix just until combined to keep the batter light and airy.
  5. Add Hot Water: Pour in the freshly boiled hot water and whisk quickly but gently until the batter is smooth and homogenous.
  6. Fill and Bake: Divide the batter evenly among the prepared paper liners filling each about 3/4 full. Bake in the preheated oven for 16 to 18 minutes. Rotate the pans halfway through baking for even cooking. The cupcakes are done when a toothpick inserted into the center comes out clean.
  7. Cool Cupcakes: Let the cupcakes cool in the muffin pan for 15 minutes. Then transfer them carefully to a wire rack to cool completely before frosting.
  8. Make Cream Cheese Frosting: In a stand mixer fitted with a paddle attachment, beat the cream cheese and unsalted butter together until smooth and creamy, about 4 minutes. Reduce speed to low, gradually add confectioners’ sugar, beating after each addition. Add cinnamon, salt, and milk, then continue beating until smooth. Increase speed to medium-high and beat for 2 more minutes. Adjust consistency by adding more milk if too thick, or confectioners’ sugar if too thin.
  9. Frost the Cupcakes: Transfer frosting into a large piping bag fitted with an open star tip. Pipe the frosting generously onto the cooled cupcakes in decorative swirls.
  10. Prepare Maple Sugared Cranberries: In a medium saucepan, combine maple syrup and water. Bring to a rolling boil over medium-high heat, stirring frequently for 3 minutes.
  11. Simmer Cranberries: Add fresh cranberries to the boiling syrup, bring back to boil, then reduce heat to simmer for 1 minute. Using a slotted spoon, remove cranberries and place them on a wire cooling rack.
  12. Dry Cranberries: Allow cranberries to sit at room temperature for about 30 minutes or until slightly tacky to the touch, checking at 15 minutes as timing can vary.
  13. Sugar Coat Cranberries: Pour granulated sugar into a wide shallow bowl. Roll a few cranberries at a time in the sugar until fully coated. Return to the wire rack and repeat until all cranberries are coated. Let them dry at room temperature for 2 hours before using.
  14. Garnish and Serve: Top the piped frosting on each cupcake with a few maple sugared cranberries as a festive finishing touch. Serve and enjoy!

Notes

  • Freshly grated ginger adds a vibrant flavor; use fresh rather than powdered for best results.
  • Be careful not to overmix once the flour is added to maintain cupcake fluffiness.
  • Ensure ingredients like eggs and cream cheese are at room temperature for smooth batter and frosting.
  • If frosting is too stiff, add milk one teaspoon at a time; if too runny, add more confectioners’ sugar gradually.
  • Maple sugared cranberries can be prepared ahead and stored at room temperature for up to 2 days.
  • Rotate the baking pans halfway through cooking to promote even browning.
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Gingerbread, Gingerbread Cupcakes, Gingerbread Recipes, Holiday Cupcakes, Cream Cheese Frosting, Maple Cranberries

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Find it online: https://recipiana.com/gingerbread-cupcakes-with-cream-cheese-frosting-recipe/