The ultimate combination of holiday flavors! Super-moist gingerbread cupcakes topped with orange mascarpone frosting.
These cupcakes are what a holiday cupcake should be. They are soft, light, and taste exactly like a gingerbread man cookie! How can you say no to that?
You can’t!
If you are a baker who loves to turn your favorite flavors into something amazing, then you are going to appreciate these spicy, molasses filled gingerbread cupcakes.
Even without the frosting, these 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!
Gingerbread Cupcakes with Orange Mascarpone Frosting
The ultimate combination of holiday flavors! Super-moist gingerbread cupcakes topped with orange mascarpone frosting.
Ingredients
For the cupcakes
- 1 and ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 and ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 5 tablespoons unsalted butter, melted
- ¾ cup granulated sugar
- ⅓ cup unsulphured molasses
- 1 large egg
- ½ cup milk
For the frosting
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) package mascarpone cheese, softened
- 1 cup confectioners' sugar
- 1 teaspoon orange extract
- 1 tablespoon orange zest
Instructions
Make the cupcakes
- Preheat oven to 350ºF degrees. Line a 12 cup muffin pan with paper liners.
- In a medium bowl combine the flour, baking powder, salt, cinnamon, and ginger. Stir with a whisk.
- In a large bowl, beat together the butter and sugar until fluffy. Beat in the molasses and egg. Add half of the flour mixture to the molasses mixture, stir until combined. Stir in the milk followed by the remaining flour mixture.
- Fill the muffin cups with ¼ cup batter. Bake for 20 minutes or until cupcakes spring back when touched. Cool in the pan for 10 minutes. Transfer the cupcake to a wire wrack to cool completely.
Make the frosting:
- Whip the cream cheese, mascarpone cheese, sugar, orange extract, and orange zest until smooth and fluffy. Spread the frosting over each cupcake.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 204Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 118mgCarbohydrates: 34gFiber: 0gSugar: 29gProtein: 2g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Amber @ Dessert Now, Dinner Later! says
I want a big fat lick of that frosting! These look incredible!
Jen says
You wouldn't be able to stop at just one lick, haha. It's addicting!
[email protected] says
These cupcakes have got it goin on!! 🙂 The frosting is killing me! It looks crazy good. 🙂 Pinned!
Jen says
Haha, you're crazy! Thanks for pinning!!
[email protected] Chef says
Damn delicious sweet bites!!!
Jen says
Thanks, Dedy!
Dorothy @ Crazy for Crust says
I love the orange and marscapone with the gingerbread!! Pinned!
Jen says
Isn't it the best combo?! Thanks for the pin, Dorothy!