Gingerbread Cupcakes with Orange Icing


Wow, what a Thanksgiving feast we had.  A house full of family and friends, warm hearts, lots of smiles and very happy children.  The food…stellar, as several women from the same family came together to make a feast for twenty-something people, one I will not soon forget. 

I was in charge of dessert, I made five different kinds.  These cupcakes were one of them.  When I saw Ina make them on television, I knew I had to have them.  They have rum soaked golden raisins and crystallized ginger mixed right into the batter….to die for.

The orange flavor plays perfectly with the gingerbread which I didn’t expect.  These are the perfect addition to any up and coming holiday meal….give them a try!

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

Place the rum and raisins in a small pan, cover and heat until the rum boils.  Remove from heat and let them cool.  Place the butter and molasses in another pan and bring to a boil over medium heat.  Pour the mixture into the bowl of an electric mixture fitted with the paddle attachment.  Cool for 10 minutes and mix in sour cream and orange zest.

Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves and salt together into a small bowl.  Mix until well 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.

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 10 minutes before removing from the pan.

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.

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

Gingerbread Cupcakes with Orange Icing
From Ina Garten

For the cupcakes:
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), more for decoration

For the Frosting:
8 ounces cream cheese, room temperature
1/4 pound (1 stick) unsalted butter, room temperature
1/2 teaspoon orange zest
1/2 teaspoon pure vanilla extract
1/2 pound confectioners’ sugar, sifted

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

Place the rum and raisins in a small pan, cover and heat until the rum boils.  Remove from heat and let them cool.  Place the butter and molasses in another pan and bring to a boil over medium heat.  Pour the mixture into the bowl of an electric mixture fitted with the paddle attachment.  Cool for 10 minutes and mix in sour cream and orange zest.

Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves and salt together into a small bowl.  Mix until well 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.

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 10 minutes before removing from the pan.

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.

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

Post a Comment

11 Comments and 1 Reply

  1. Jaime 1

    Those look really really good. How did I miss the episode of Ian making them?

    Orange is the perfect complement to gingerbread, isn’t it? One time my friend gave me a plate of gingerbread men that I could share with my family. She put orange zest in them, but I couldn’t identify the flavor. It almost tastes minty or something. I ate the whole plate of cookies before I figured it out. My family never got any.

    Reply
  2. Mmm, love the frosting decor and great flavors.

    Reply
  3. I’ve always used LEMON icing when making gingerbread ANYTHING…d’oh! Orange is perfect! Why didn’t I think of that!

    These are going on my Christmas brunch menu this year!

    Reply
  4. Love the added flavours of the chrystallized ginger and rim soaked raisins.

    Reply
  5. Barbie with a T 5

    Gorgeous to say the least! These cupcakes look so refreshing after all that turkey and stuffing! Thanks for this recipe. I will put it on my list for Christmas holidays entertaining.

    Reply
  6. Laurie 6

    These look simply delicious! I love gingerbread and crystallized ginger. Rum soaked raisins!!!

    Reply
  7. patric dean 7

    In beer brewing we use ginger and orange all the time.

    Think Belgium style wit.
    blue moon would be a commercial example.

    Reply
  8. Tara 8

    Baking these for my son to take back to school with him :). One thing seems to be missing though … there’s a quantity of butter listed for the frosting, but not for the cupcakes. Instructions say to melt butter with molasses as the first step in cupcakes, and I’m a little afraid to wing it. Could you clarify? Thanks!! :)

    SO love your site, btw … love hearing how the vineyard is doing, and your recipes are terrific; this is the third one I’ve made on your recommendation, with another handful on my to-try list. Thanks so much! :)

    Reply
  9. Noble Pig 9

    Yes, thank you! 1/4 pound (1 stick) unsalted butter.

    Reply
  10. What dress to wear? Red or black?

    Reply
  11. Susan 11

    How many cupcakes does this make?

    Reply

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