Gingerbread Cupcakes with Orange Mascarpone Frosting
The ultimate combination of holiday flavors! Super-moist gingerbread cupcakes topped with orange mascarpone frosting.
Servings 12
Ingredients
For the cupcakes
- 1 ½ cups (195 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 5 tablespoons unsalted butter, melted
- ¾ cup (150 g) granulated sugar
- ⅓ cup (113 g) unsulphured molasses
- 1 large egg, at room temperature
- ½ cup (120 ml) milk, at room temperature
For the frosting
- 8 ounces (226 g) cream cheese, softened
- 8 ounces (226 g) mascarpone cheese, softened
- 1 cup (120 g) 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 ¾ full with 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 rack 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.