Name: Gingerbread Cupcakes with Orange Icing
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 12 servings
Ingredients: ¼ cup dark rum or water; ½ cup golden raisins; ¼ lb(s) (1 stick) unsalted butter; 1 cup unsulfured molasses; 1 cup (8 oz) sour cream; 1 ½ tsp grated orange zest; 2 ⅓ cups all-purpose flour; ¾ tsp baking soda; 1 ½ tsp ground ginger; 1 tsp ground cinnamon; ¼ tsp ground cloves; ½ tsp kosher salt; ⅓ cup minced dried crystallized ginger (not in syrup); 8 oz cream cheese, at room temperature; ¼ lb(s) (1 stick) unsalted butter, at room temperature; ½ tsp orange zest; ½ tsp pure vanilla extract; ½ lb(s) confectioners' sugar, sieved; 6 pieces dried crystallized ginger (not in syrup), sliced in half

A tray of gingerbread cupcakes topped with luscious orange icing and topped with candied ginger

Prep Time

25 min

Cook Time

40 min

Yields

12 servings

Festive cupcakes topped with icing made with orange zest and pieces of dried crystallized ginger.

ingredients

Cupcakes

cup dark rum or water

cup golden raisins

lb(s) (1 stick) unsalted butter

cup unsulfured molasses

cup (8 oz) sour cream

1 ½

tsp grated orange zest

2 ⅓

cups all-purpose flour

tsp baking soda

1 ½

tsp ground ginger

tsp ground cinnamon

tsp ground cloves

tsp kosher salt

⅓

cup minced dried crystallized ginger (not in syrup)

Frosting

oz cream cheese, at room temperature

lb(s) (1 stick) unsalted butter, at room temperature

tsp orange zest

tsp pure vanilla extract

lb(s) confectioners' sugar, sieved

Decoration

pieces dried crystallized ginger (not in syrup), sliced in half

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 350ºF. Line a muffin pan with paper liners.

Step 2

Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.

Step 3

Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.

Step 4

Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.

Step 5

For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

Step 6

When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.

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Gingerbread Cupcakes with Orange Icing