Gingerbread Cupcakes with Orange Icing Recipe

Name: Gingerbread Cupcakes with Orange Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup dark rum or water; 1/2 cup golden raisins; 1/4 pound (1 stick) unsalted butter; 1 cup unsulfured molasses; 1 cup (8 ounces) sour cream; 1 1/2 teaspoons grated orange zest; 2 1/3 cups all-purpose flour; 3/4 teaspoon baking soda; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/2 teaspoon kosher salt; 1/3 cup minced dried crystallized ginger (not in syrup); 8 ounces cream cheese, at room temperature; 1/4 pound (1 stick) unsalted butter, at room temperature; 1/2 teaspoon orange zest; 1/2 teaspoon pure vanilla extract; 1/2 pound confectioners' sugar, sieved; 6 pieces dried crystallized ginger (not in syrup), sliced in half

Servings: persons

1/4 cup dark rum or water
1/2 cup golden raisins
1/4 pound (1 stick) unsalted butter
1 cup unsulfured molasses
1 cup (8 ounces) sour cream
1 1/2 teaspoons grated orange zest
2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/3 cup minced dried crystallized ginger (not in syrup)
8 ounces cream cheese, at room temperature
1/4 pound (1 stick) unsalted butter, at room temperature
1/2 teaspoon orange zest
1/2 teaspoon pure vanilla extract
1/2 pound confectioners' sugar, sieved
6 pieces dried crystallized ginger (not in syrup), sliced in half

1
Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
2
Place the rum and raisins in a small pan, cover, and heat until the rum boils.
3
Turn off the heat and set aside.
4
Place the butter and molasses in another small pan and bring to a boil over medium heat.
5
Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment.
6
Cool for 5 minutes, then mix in the sour cream and orange zest.
7
Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl.
8
Mix with your hand until combined.
9
With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth.
10
Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.
11
Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount).
12
Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean.
13
Cool for 10 minutes before removing from the pan.
14
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.
15
Add the sugar and mix until smooth.
16
When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.

1334

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup dark rum or water, 1/2 cup golden raisins, 1/4 pound (1 stick) unsalted butter, 1 cup unsulfured molasses, and more.

Yes, Gingerbread Cupcakes with Orange Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread Cupcakes with Orange Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions