Ingredients

The following ingredients have 12 Servings
  • 8 tablespoons unsalted butter ((1 stick))
  • 1 cup unsulfured molasses
  • 1 cup sour cream
  • 2 teaspoons orange zest (freshly grated)
  • 2 ⅓ cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • ⅓ cup crystallized ginger (not in syrup, minced)
  • 8 ounces cream cheese (room temperature)
  • 8 tablespoons unsalted butter ((1-stick) room temperature)
  • ½ teaspoon orange zest (freshly grated)
  • ½ teaspoon pure vanilla extract
  • ½ pound confectioners' sugar (sieved)

Instruction

  • Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
  • In a small sauce pot, melt butter and molasses and bring to a boil over medium heat. Turn off the heat and pour into a large mixing bowl and let cool for 5 minutes. Mix in the sour cream and orange zest.
  • While the molasses mixture is cooling, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. With the mixer running on the lowest speed, add a little of the flour mixture to the molasses mixture at a time, until it is smooth. Turn off the mixer and stir in the crystallized ginger into the mixture with a spatula.
  • Using a 2-inch scoop, divide the batter among the muffin pan. Place the cupcakes inside the preheated oven and bake on the middle rack until a toothpick comes out clean, about 25 to 30 minutes.
  • Cool the cupcakes for at least 10 minutes, before removing from the pan.
  • The Frosting: Using an electric mixer, mix the cream cheese, butter, orange zest and vanilla in a bowl, until just combined. Next, add in the sugar and continue to mix the frosting, until smooth.
  • When the cupcakes are cool, frost them generously and garnish with minced crystallized ginger.