A Fistful of Christmas: Gingerbread Cupcakes with Vanilla Bean-Orange Cream Cheese Frosting

Yow, that was a long title.

Hey, can you believe it’s been this long since I’ve posted?  I’ve been a bad, bad food blogger, not getting pictures of anything interesting when I’ve made it.   Most of my holiday baking this year I’ve already posted about before, but I do have something new for you guys.  Tomorrow is the office holiday party, and we all know how much of a drag those things are, but I still wanted to bring something fun and tasty for the office.  These were a whole lot faster than trying to decorate an army of gingerbread men, but they’re full of spice, a little dense and moist, and the orange zest in the frosting helps keep the whole thing from getting too heavy.  As for decorating, go silly with sprinkles, or get elegant with some fine slivers of crystalized ginger.  You can see which way I went.

Gingerbread Cupcakes with Vanilla Bean-Orange Cream Cheese Frosting

Makes approximately 22 cupcakes

• 2 1/2 cups flour
• 1 1/2 teaspoons baking soda
• 2 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon finely ground black pepper
• pinch salt
• 1/2 cup softened butter
• 3/4 cup firmly packed brown sugar
• 1/2 cup molasses
• 2 eggs
• 1 cup boiling water

1. Preheat oven to 350°.
2. Sift together flour, baking soda, spices and salt
3. Beat butter, sugar and molasses at medium speed until smooth and light.
4. Beat in eggs one at a time, and scrape bowl between each egg.
5. Add flour mixture alternating with boiling water, beating in at low speed after each addition.
6. Spoon batter into paper-lined muffin cups and bake 20-25 minutes.
7. Cool in pans for 5 minutes, then cool completely on wire rack before frosting.

Vanilla Bean-Orange Cream Cheese Frosting

• 1-8 ounce package cream cheese, softened
• 1/2 cup butter (1 stick) butter, softened
• 1 vanilla bean, split and seeds scraped (save pod for another use)
• 1 teaspoon fresh orange zest
• 1 pound confectioner’s sugar

1. Beat cream cheese, butter, vanilla seeds and orange zest until fluffy.
2. Gradually beat in confectioner’s sugar and beat until smooth.

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