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
- 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.
- 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.
- 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.
- 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
- Beat cream cheese and butter with an electric mixer until soft. Slowly add sugar, zest and juice. Beat until creamy--about 3 minutes.
- Chill frosting before frosting cupcakes.