Gingerbread Cupcakes with Orange Ginger Cream Cheese Frosting - 2Teaspoons

Gingerbread Cupcakes with Orange-Ginger Cream Cheese Frosting

Gingerbread cupcakes packed with spices and rich molasses and topped with tangy orange-ginger cream cheese frosting - because Christmas is for adults too!
Course Dessert
Servings 14 -16
Author 2Teaspoons



  • ½ cup brown sugar
  • ¼ cup butter
  • ¾ cup applesauce
  • 1 egg
  • 1 cup molasses
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup hot water


  • ¾ cup softened unsalted butter 1 ½ sticks
  • 2 cups of powdered sugar sifted measure before sifting
  • 4 ounces of cream cheese
  • 1 teaspoon vanilla
  • zest and juice of 2 oranges
  • 1 tablespoon ground ginger
  • pinch of salt

Optional: Chopped dried cranberries and candied ginger to sprinkle on frosted cupcakes.



  1. Preheat oven to 350 degrees F. Line muffin tin with cupcake liners.
  2. In a large bowl, cream together the sugar and butter. Add applesauce then beat in the egg and mix in the molasses.
  3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and clove. Gradually add flour mixture into the creamed mixture. Stir in the hot water. Pour into the prepared muffin tin.
  4. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Allow to cool completely on a wire rack before frosting.


  1. Once cupcakes are completely cool, beat butter for frosting with an electric mixer on medium until smooth, about 1 minute. Add powdered sugar and beat until light and fluffy, about 3 minutes. Add vanilla, orange zest and juice, ginger and salt, then add cream cheese one ounce at a time until desired tanginess is reached.*
  2. Frost cupcakes. Top with optional chopped dried cranberries or candied ginger and enjoy!

Recipe Notes

*Too much cream cheese will cause frosting to be runny.