Festive Gingerbread Cranberry Cupcakes
Indulge in these moist gingerbread cranberry cupcakes, bursting with the warm spices of ginger and cinnamon, complemented by tart, fresh cranberries. Topped with creamy cream cheese frosting and adorned with frosted sugar cranberries, these delightful treats are perfect for holiday gatherings and cozy afternoons. Experience the perfect blend of flavors and textures that will enchant your taste buds!
ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 large egg
- ¼ cup molasses
- ½ cup buttermilk
- 1 cup fresh cranberries For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract For the frosted sugar cranberries:
- 1 cup fresh cranberries
- 1 cup granulated sugar
- 1 cup water
- ½ cup granulated sugar (for coating)
steps
- 1.
Preheat the oven to 350°F. Line a cupcake tin with liners.
- 2.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- 3.
In a separate bowl, cream the butter and brown sugar together until fluffy.
- 4.
Beat in the egg, molasses, and buttermilk until well combined.
- 5.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- 6.
Gently fold in the fresh cranberries.
- 7.
Fill cupcake liners about 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
- 8.
While cupcakes cool, prepare frosted cranberries: Boil water and sugar to create syrup, then add cranberries. Cool and roll in sugar.
- 9.
For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla.
- 10.
Once cupcakes are cool, frost them generously and top with frosted sugar cranberries.
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