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The ultimate combination of holiday flavors! Super-moist gingerbread cupcakes topped with orange mascarpone frosting.

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Even without the frosting, these gingerbread cupcakes are packed with flavor. To complement their sweet gingery flavor is orange infused frosting. While most people celebrate the holidays with candy cane filled recipes, I celebrate with orange. I simply can’t get enough of this bright, juicy fruit.

I used mascarpone cheese as the base for the frosting. It’s light and velvety texture make it perfect for frosting. And it’s a better option than butter packed frostings.

Gingerbread and orange is the ultimate combination when it comes to holiday dessert. These cupcakes are some of the best I’ve ever made.

Make them for your office party, family Christmas dinner, for friends and neighbors. I’m positive you will get rave compliments!

If you are a fan of gingerbread, give my gingerbread cake a try.

Gingerbread cupcake with a bite taken out.

Ingredients

For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

Flour: All-purpose flour is best for today’s cupcakes.
Baking powder: The only leavening used to give the cupcakes rise.
Spices: Salt, cinnamon, and ginger give the cupcakes flavor.
Butter: Unsalted sweet cream butter will taste the best!
Sugar: I prefer granulated sugar since molasses is also added. Confectioners’ sugar is used for the frosting.
Molasses: This is another key ingredient that gives the cupcakes so much flavor.
Egg: Only one egg is used for binding.
Milk: Whole milk works best.
Cheese: Cream cheese and mascarpone are used as the base for the frosting.
Orange extract & zest: Both are used to add flavor to the frosting.

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

Combine the dry ingredients. Whisk the flour, baking powder, salt, cinnamon, and ginger together in a small bowl.
Combine the wet ingredients. Cream the butter and sugar together. Beat in the molasses and egg.
Combine the wet and dry ingredients. Mix in half the dry ingredients, followed by the milk. Then mix in the remaining dry ingredients.
Bake. Divide the batter among 12 paper-lined muffin cups and bake until set.
Combine all ingredients for the frosting in a mixing bowl and beat until smooth and creamy.
Pipe frosting over cooled cupcakes as desired.

Jump to Recipe

Orange mascarpone frosting in a glass bowl.

Tips For Success

Measure the flour correctly by weighing it with a kitchen scale or lightly spooning it into a measuring cup, then leveling it off with the back of a knife.
Don’t over-mix the batter. Mix just until no dry streaks of flour are visible.
Don’t overbake. Overbaking can lead to dry cupcakes. Bake just until a toothpick inserted into the center comes out with a few moist crumbs attached, no wet batter.