Get ready to revolutionize your dessert game with these mind-blowing gingerbread cupcakes that marry the warm, spicy comfort of traditional gingerbread with a surprising tropical mango twist! Imagine biting into a perfectly spiced cupcake topped with a luxurious caramelized mango buttercream that will transport your taste buds to a culinary paradise. These aren't just cupcakes - they're an experience that will make you the star baker in your circle, impressing everyone from family gatherings to sophisticated dinner parties.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1/2 cup molasses
- 1/2 cup milk
- 1 cup mango, diced
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the molasses until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the caramelized mango buttercream, dice the mango and caramelize in a skillet with 1/4 cup powdered sugar until golden and slightly crisp.
- Let caramelized mango cool completely, then blend with remaining powdered sugar and heavy cream until smooth and creamy.
- Once cupcakes are completely cool, pipe or spread the caramelized mango buttercream on top of each cupcake.
- Optional: Garnish with a small piece of caramelized mango or a light dusting of ground cinnamon.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep cupcakes tender and light.
- Caramelization Technique: When caramelizing mango, watch the sugar carefully to prevent burning. Medium heat is key for perfect golden color.
- Cooling is Crucial: Let cupcakes cool completely before frosting to prevent buttercream from melting.
- Piping Tip: For a professional look, use a star-tipped piping bag when applying the caramelized mango buttercream.
- Storage Hack: These cupcakes stay fresh in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
