Sweet Spiced Gingerbread Cupcakes

Servings

12

Ready In:

1 hour, 30 minutes

Good For:

Dessert

About this Recipe

Make your holiday season decadent with these Sweet Spiced Gingerbread Cupcakes, bursting with warm spices of ginger and cinnamon, complemented by tart, fresh cranberries.

Topped with a crearmy cream cheese frosting and adorned with frosted sugar cranberries, these delightful treats are perfect for holiday gathering and cozy afternoons.

FOR CUPCAKES:

  • 1 1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter, softed
  • 1 cup Brown Sugar, packed
  • 2 Large Eggs
  • 1/2 cup molasses
  • 1/2 cup buttermilk
  • 1 cup Fresh Cranberries (or Dried, if you can find fresh)

FROSTED SUGAR CRANBERRIES:

  • 1 cup Fresh Cranberries
  • 1 cup Granulated Sugar
  • 1 cup Water
  • 1/2 cup Granulated Sugar (for rolling)

CREAM CHEESE FROSTING:

  • 8oz. Cream Cheese, softened
  • 1/2 cup Unsalted Butter, softened
  • 4 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Milk (adjust for desired consistency)

Step 1

In a small saucepan, combine 1 cup of water and 1 cup of sugar. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let it cool slightly. Add the fresh cranberries to the syrup, ensuring they’re well coated. Let them soak for about 1 hour. 

Step 2

After soaking, drain the cranberries (or reserve the cranberry syrup to drizzle cupcakes with later) and roll them in the additional 1/2 cup of granulated sugar until well coated. Set aside to dry.

Step 3

Preheat your oven to 350ºF (175ºC) and line a cupcake tin with paper liners.

Step 4

In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.

Step 5

In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the molasses. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Step 6

Gently fold in the cranberries. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 7

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.

Step 8

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Add milk as needed to reach your desired consistency.

Step 9

Once the cupcakes are completely cool, generously frost each cupcake with the cream cheese frosting (use a piping bag to achieve the look in the photo).  Top each frosted cupcake with a few frosted sugar cranberries and then lightly drizzle with cranberry syrup, if desired, for a festive touch.

Sweet-Spiced-Gingerbread-Cupcakes-Recipe-Fairfax-Market-Marin_Grocery_Store-1

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