Best 2 Gingerbread Cupcakes With Orange Icing Recipes

Indulge in the delightful aroma of freshly baked Gingerbread Cupcakes With Orange Icing, a classic holiday treat that combines the warmth of ginger and the zesty freshness of oranges. These tender and fluffy cupcakes are bursting with seasonal flavors, perfect for cozy gatherings, festive parties, or simply as a sweet treat to brighten your day. Paired with a luscious orange icing that adds a tangy and vibrant contrast, these cupcakes offer a delightful balance of flavors that will tantalize your taste buds. Along with the classic gingerbread cupcakes, this article also presents variations to suit different preferences, including a gluten-free version for those with dietary restrictions. Embrace the holiday spirit and explore the delicious possibilities within this recipe collection.

Check out the recipes below so you can choose the best recipe for yourself!

GINGERBREAD CUPCAKES

Gingerbread Cupcakes image

The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 1 dozen.

Number Of Ingredients 21

Ingredients

1/2 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1/2 cup water
1/2 cup molasses
1-1/3 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
MAPLE FROSTING:
1/3 cup butter, softened
1 ounce cream cheese, softened
1/4 cup packed brown sugar
Dash salt
1/4 cup maple syrup
1/4 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 325 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 293mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.

GINGERBREAD COOKIES WITH ORANGE BUTTERCREAM FROSTING

Gingerbread Cookies with Orange Buttercream Frosting image

My favorite gingerbread cookie recipe. The cookies are soft and cakey. The orange buttercream icing really ties the flavors together.

Provided by Jasmin

Categories Desserts Cookies Gingerbread Cookie Recipes

Time 1h20m

Yield 24

Number Of Ingredients 16

Ingredients

1 cup butter
1 cup white sugar
1 cup molasses
1 egg
1 cup buttermilk
3 teaspoons baking soda, divided
1 teaspoon vinegar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
4 cups all-purpose flour, or more as needed
3 cups powdered sugar, or more as needed
1 cup butter, softened
2 oranges, zested and juiced

Steps:

Combine 1 cup butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in molasses and egg until combined.
Mix together buttermilk and 2 teaspoons baking soda in a small bowl. Mix vinegar with remaining 1 teaspoon baking soda in another small bowl. Add the buttermilk mixture to the molasses-egg mixture. Then add vinegar mixture, cinnamon, cloves, ginger, nutmeg, and salt; mix until well combined.
Gradually stir in 4 cups flour, 1 cup at a time, stirring until the dough comes together and forms a ball. Shape dough into a ball, wrap in plastic wrap, and place in the refrigerator until chilled, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Place chilled dough on a floured surface and roll to 1/2-inch thickness. Cut out cookies with desired cookie cutters and place on ungreased cookie sheets.
Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
While cookies are cooling, place 3 cups powdered sugar, softened butter, orange zest, and 1/3 cup orange juice in a bowl. Discard remaining orange juice, or save for another use. Beat frosting ingredients with an electric mixer until consistency is similar to fondant or modeling dough, adding more powdered sugar, if necessary. Frost cookies.

Nutrition Facts : Calories 353.3 calories, Carbohydrate 51.1 g, Cholesterol 47.9 mg, Fat 15.9 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 9.9 g, Sodium 333.9 mg, Sugar 32.1 g

Tips:

Use fresh ginger and orange zest: Fresh ingredients will give your cupcakes the best flavor.
Don't overmix the batter: Overmixing can make the cupcakes tough.
Bake the cupcakes until a toothpick inserted into the center comes out clean: Overbaking can make the cupcakes dry.
Make the icing while the cupcakes are cooling: This will give the icing time to set.
Decorate the cupcakes with your favorite holiday sprinkles: This will make them festive and fun.

Conclusion:

These gingerbread cupcakes with orange icing are a delicious and festive treat that are perfect for any holiday party. They are easy to make and can be decorated to your liking. So get creative and have fun!