November 12, 2009

Gingerbread Cupcakes with Orange Cream Cheese Frosting

I needed something to pair with Christmas Blend coffee, so something with ginger, orange, cinnamon, nutmeg or cloves. I found this Martha Stewart gingerbread cupcake recipe (Martha always comes through in a pinch) online and that took care of all of the spices in one fell swoop. Then I saw a recipe on 52 cupcakes that topped gingerbread cupcakes with a lemon cream cheese frosting. I figured orange would work just as well. And done---I've got all of my flavors present and accounted for. This recipe makes 10 "jumbo" sized cupcakes, but since I only have the regular size pan it made about 20. And that's ok with me, because I figure the more cupcakes the merrier!

These cupcakes have 2 teaspoons of baking soda and 1/2 teaspoon salt, which I felt made them a little too salty. I would maybe add 1/4 teaspoon salt. Then again, maybe that's just the way gingerbread is suppose to taste, so salt to your preference.

I had forgotten how much fun cupcakes are to make and eat!

Gingerbread Cupcakes with Orange Cream Cheese Frosting
  • 2 teaspoons baking soda
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt (or less, to taste)
  • 2 teaspoons baking powder
  • 1 stick unsalted butter, room temperature
  • 2/3 cup packed dark-brown sugar
  • 1 cup unsulphured molasses
  • 2 large eggs, room temperature, lightly beaten
  1. Heat oven to 350 degrees. Line you cupcake tin with paper baking cups, set aside. In a saucepan or kettle, bring 1 cup water to a boil. In a small bowl, combine boiling water and baking soda and set aside. In a large bowl, sift flour, spices, salt and baking powder together and set aside. 
  2. With an electric mixer, cream the butter until light. Add the brown sugar and beat until fluffy, around 1 to 2 minutes. Beat in the molasses, baking soda mixture and flour mixture. Beat in the eggs. 
  3. Fill cupcake liners until 3/4 full. Bake cupcakes until a toothpick inserted in the center comes out clean, about 30 minutes. Let cupcakes cool in the pan on a wire rack for a few minutes, then transfer them to the rack to cool completely before frosting.
  4. Frost and sprinkle with crystallized ginger.
    Orange Cream Cheese Frosting
    • 1 8 oz. package of cream cheese, room temperature
    • 1/2 stick (4 tablespoons) of unsalted butter, room temperature
    • 4 cups powdered sugar
    • zest of one orange
    • 1 tablespoon fresh orange juice
    1. Beat cream cheese and butter with an electric mixer until soft. Slowly add sugar, zest and juice. Beat until creamy--about 3 minutes.
    2. Chill frosting before frosting cupcakes.

    1 comment:

    1. that recipe looks delicious. would you mind if i tried it someday?


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