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Dessert & Baking|Fresh Fruit|Vegetarian

Cranberry Gingerbread Cupcakes

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Ingredients

Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 ½ teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • 4 tablespoons unsalted butter, cut into chunks
  • 2/3 cup dark brown sugar
  • 2/3 cup molasses
  • 2/3 cup boiling water
  • 1 large egg

Icing:

  • 1 stick unsalted butter, softened to room temperature
  • 8 oz. cream cheese, softened to room temperature
  • 2 cups powdered sugar

Cranberry Jelly Filling:

  • 1 cup water
  • 1 cup white granulated sugar
  • 12 oz. (about 1 ½ cups) fresh cranberries
  • peel from 1 medium orange
  • 1 tablespoon of minced fresh ginger or ½ teaspoon
  • ground ginger

Simple Syrup Ingredients:

  • ½ cup water
  • ½ cup white granulated sugar

Sugared Cranberry Topping:

  • 1 cup whole fresh cranberries
  • 2/3 cup sanding sugar or turbinado sugar or
  • granulated sugar
  • ½ cup simple syrup