18 Nov

{Recipe} Ginger Cupcakes with Cream Cheese Icing

{Recipe} Ginger Cupcakes with Cream Cheese Icing

Is it just me or did Thanksgiving totally sneak up on us this year?! If you’re looking for something yummy to take to round out your Thanksgiving dessert table – or for a tasty edible gift idea for friends & loved ones, here’s a sweet & spiced-up Ginger Cupcake Recipe that’s perfect for this this time of year. Brown sugar, Karo Syrup, and a and a dash of orange juice provides the sweetness, while ground ginger, Saigon cinnamon, and cloves add the spice!

Top the ginger cupcakes off with a healthy dose of rich cream cheese frosting and printable Thanksgiving cupcake toppers for a pretty, festive finish. {Full recipe below.}

{Recipe} Ginger Cupcakes with Cream Cheese Icing

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GINGER CUPCAKES RECIPE

{via Karo}

yields 24 cupcakes or 2 {9-inch} round layers

INGREDIENTS:
– Cooking Spray
– 1 cup Karo® Light OR Dark Corn Syrup
– 1 egg
– 2/3 cup firmly packed brown sugar
– 3 tablespoons orange juice
– 1/2 to 1 teaspoon grated orange rind (from 1/2 medium orange)
– 1/3 cup Vegetable Oil
– 2/3 cup warm water
– 2-3/4 cups flour
– 1-1/2 teaspoons baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1-1/2 teaspoons ground ginger
– 1 teaspoon ground Saigon cinnamon
– 1/4 teaspoon ground cloves

INSTRUCTIONS:
1. 
Preheat oven to 350°F. Spray 24 muffin cups (or line with paper liners) or 2 (9-inch) round cake pans with cooking spray.

2. Beat together Karo Corn Syrup, egg, brown sugar, orange juice, orange rind and oil in large bowl. Add water and blend well.

3. Whisk together flour, baking powder and soda, salt, ginger, cinnamon and cloves in separate bowl.

4. Stir dry ingredients into Karo mixture and beat until thoroughly combined.

5. Divide batter evenly in prepared pans. Bake 18 to 20 minutes for cupcakes, or 25 minutes for round layers, until lightly browned and toothpick inserted in center comes out clean. Cool for 10 minutes in pans; remove to wire racks to finish cooling.

NOTE: This old-fashioned cake is reminiscent of cake doughnuts and can be topped with your favorite icing or served warm with your favorite dessert sauce.

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CREAM CHEESE FROSTING

{via All Recipes}

INGREDIENTS:
– 2 (8 ounce) packages cream cheese, softened
– 1/2 cup butter, softened
– 2 cups sifted confectioners’ sugar
– 1 teaspoon vanilla extract

INSTRUCTIONS:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

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{Recipe} Ginger Cupcakes with Cream Cheese Icing

Note: The cupcake toppers and patterned papers  are from the Hostess with the Mostess Printable Give Thanks Collection, which is available as both a “Holiday Essentials” Collection (pictured directly below), and in an expanded “Holiday Hostess” Collection with additional items. You can find both of these and more Thanksgiving Printable designs in our Etsy shop. Happy celebrating! :)

{Recipe} Ginger Cupcakes with Cream Cheese Icing

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jenn s.

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1
Lisa Shaw Leavitt SAYS:

Can I say that I love that you said "cream cheese icing" and not "cream cheese frosting". I moved to the States in 1992 and everyone here says "frosting" but I grew up saying "icing". You made me smile! Thanks for the wonderful recipe. I can't wait to try it!

Reply November 18, 2012 at 7:31 pm

jenn s. SAYS:

That’s a comment I didn’t expect – you made me smile too! ;) Thanks for the note!

November 18, 2012 at 1:55 pm

Leah Crapo Willis SAYS:

It's true! And when I say icing sugar, people here don't know what I'm talking about – they say powdered sugar here.

November 18, 2012 at 10:21 pm

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