Gingerbread Cupcakes with Caramelized Mango Buttercream

Total Time:
1 hr 45 min
1 hr 15 min
30 min

12 cupcakes

  • For the Ginger Syrup:
  • 3/4 cup granulated sugar
  • 1 2 -inch piece fresh ginger, peeled and coarsely chopped
  • For the Cupcakes:
  • Cooking spray
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons vegetable oil
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 6 tablespoons molasses
  • For the Mango Buttercream:
  • 2 cups (4 sticks) plus 2 tablespoons slightly cold unsalted butter, cut into small pieces
  • 3 small or 2 large ripe mangoes, coarsely chopped
  • 6 large egg yolks
  • Cooking spray
  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1 tablespoon pure vanilla extract
  • 1/4 cup finely diced candied ginger, for garnish
  • Make the ginger syrup: Combine the granulated sugar, fresh ginger and 3/4 cup water in a small saucepan and bring to a boil over high heat. Cook until the sugar has melted and the mixture thickens slightly, about 2 minutes. Remove from the heat and let infuse for 30 minutes. Strain the syrup before using.

  • Meanwhile, make the cupcakes: Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners and spray the liners with cooking spray.

  • Sift together the flour, baking powder, baking soda, salt, ground ginger, cinnamon and cloves into a medium bowl.

  • Whisk the melted butter, vegetable oil, brown sugar, eggs, molasses and 3/4 cup water in a large bowl. Add the dry ingredients to the wet ingredients and stir until the batter is smooth.

  • Fill each paper liner with cup batter, about 1/4 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted into the center comes out with a few moist crumbs attached, 12 to 15 minutes. Remove from the oven and brush the tops liberally with the ginger syrup. Let sit in the pan for 5 minutes before removing. Let the cupcakes cool completely on a wire rack before frosting.

  • Make the buttercream: Heat 2 tablespoons butter in a large saute pan over high heat. Add the mangoes and cook until caramelized and soft, about 10 minutes. Transfer to a food processor and process until smooth. Pass the mixture through a medium-mesh strainer into a bowl. Discard the solids.

  • In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks on high speed until creamy and pale yellow, about 5 minutes.

  • Spray a heatproof measuring cup with cooking spray. Combine the sugar and corn syrup in a saucepan and bring to a full rolling boil over medium-high heat. Cook without stirring until the syrup reaches the soft-ball stage, 238 degrees F to 242 degrees F on a candy thermometer. Immediately pour the syrup into the measuring cup to halt the cooking.

  • Add a small amount of the sugar syrup to the beaten egg yolks, turn the mixer on to high speed and beat for about 5 seconds. Continue stopping the mixer, adding syrup and beating until all of the syrup is incorporated. Beat the mixture until it is completely cool.

  • Add the remaining 2 cups butter, a few pieces at a time, beating until incorporated before adding more. When all of the butter has been blended in, add the vanilla and the mango puree and beat until combined.

  • Frost the top of each cupcake liberally with the mango buttercream and garnish with the candied ginger.

  • Photograph by Yunhee Kim

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Holiday Baking & Dessert Recipes