Recipe: Gingerbread cupcakes with Orange Cream-Cheese Glaze

These festive cupcakes are very easy to make and are super delicious! There is something about the combination of gingerbread and orange that I love- and this soft and moist cupcake recipe with this cream-cheese glaze is amazing! 🙂 The recipe is very simple, just calls for quite a bit of ingredients, but definitely worth a try this holiday season!


Recipe: Makes 12 cupcakes


For the cupcakes:

3/4 cup vegetable oil

2 large eggs

1/2 cup white sugar

1/2 cup brown sugar or molasses

1/4 cup honey

2 1/4 cup plain flour

2 tsp ground ginger

1 1/2 tsp ground cinnamon

1/3 tsp ground clove

1/2 tsp salt

1 3/4 tsp baking powder

3/4 cup warm water

For the cream cheese glaze:

100 g softened butter

220 g cream cheese

2 cups powdered sugar

zest of 1 orange

juice of 1/2 orange



For the cupcakes:

1. In a bowl mix the dry ingredients (apart from the sugars) in a bowl, set aside.

2. In a bigger bowl- mix oil, eggs, white sugar until pale and thick. Then add the brown sugar and honey – mix well.

3. Add the dry ingredients to the wet and the warm water. Mix well until smooth.

4. Line a cupcake tin with cupcake liners and pour batter into each liner until they are 3/4 of the way full. Bake for 18-20 minutes at 180 degrees C or until the top of the cupcakes springs back or a toothpick inserted into the center comes out clean.

5. Once they’re done – allow them to cool before frosting them.

For the glaze/frosting:

1. Beat the soft cream cheese and butter until completely smooth.

2. Add 1 cup of powdered sugar at a time until full incorporated.

3. Grate in the zest of one orange and squeeze in the juice of 1/2 the orange, mix well.

4. Once the cupcakes are completely cooled- frost each one with some of this delicious frosting/glaze and enjoy!



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Hi, I'm Paula and I love living a happy and healthy life! In this blog I'll share my travel adventures, style and fashion tips as well as some delicious and healthy recipes! Hope you enjoy! For questions, suggestions or PR contact, feel free to e-mail me at

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