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Gingerbread Cupcakes with Cream Cheese Frosting

Gingerbread Cupcakes with Cream Cheese Frosting

Celebrate the holiday season with our Gingerbread Cupcakes topped with Cream Cheese Frosting and Maple Candied Cranberries! These moist, fluffy treats are bursting with flavor, making them a beloved holiday staple. Perfect for festive gatherings, this crowd-pleasing dessert recipe is sure to impress your guests. Get ready to delight taste buds and spread holiday cheer with every bite!

Recipe by: Ashley Manila - Baker by Nature
Serving Size: 12 Cupcakes

- 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


Gingerbread Cupcakes:
1. Preheat your oven to 350°F and line your muffin tin with paper liners.
2. In a medium bowl, mix together flour, cocoa powder, ground ginger, baking powder, cinnamon, allspice, cloves, nutmeg, and baking soda. Set aside.
3. In another bowl, combine melted butter, grated ginger, dark brown sugar, eggs, molasses, and oil until well blended.
4. Gently fold in the flour mixture until just combined.
5. Pour in hot water and whisk until smooth.
6. Divide the batter evenly among the paper liners, filling each about 3/4 full.
7. Bake for 16 to 18 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean.
8. Let cupcakes cool in the pan for 15 minutes, then transfer them to a wire rack to cool completely.

Cream Cheese Frosting:
1. In a stand mixer with paddle attachment, beat cream cheese and butter until creamy, about 4 minutes.
2. Gradually add confectioners' sugar, beating well after each addition on low speed.
3. Mix in salt and orange juice until smooth.
4. Increase speed to medium-high and beat for 2 minutes.
5. Adjust consistency by adding more orange juice if too thick, or more confectioners' sugar if too thin.
6. Transfer frosting to a piping bag fitted with an open star tip and pipe onto cooled cupcakes.

Maple Sugared Cranberries:
1. In a medium saucepan, bring maple syrup and water to a rolling boil over medium-high heat for 3 minutes, stirring frequently.
2. Add cranberries and return to a boil, then simmer for 1 minute.
3. Use a slotted spoon to transfer cranberries to a wire cooling rack.
4. Let cranberries sit at room temperature for about 30 minutes, or until slightly tacky to the touch (check at 15 minutes).
5. Roll cranberries in granulated sugar until completely coated.
6. Return coated cranberries to wire rack and let dry at room temperature for 2 hours before using.

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