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Gingerbread Cupcakes with Orange Icing

Total Time:1hr 25 min Prep:25 min

Inactive:20 min

Cook:40 min


1/4 cup dark rum or water1/2 cup golden raisins1/4 pound (1 stick) unsalted butter1 cup unsulfured molasses1 cup (8 ounces) sour cream1 1/2 teaspoons grated orange zest2 1/3 cups all-purpose flour3/4 teaspoon baking soda1 1/2 teaspoons ground ginger1 teaspoon ground cinnamon1/4 teaspoon ground cloves1/2 teaspoon kosher salt1/3 cup minced dried crystallized ginger (not in syrup)For the frosting:
8 ounces cream cheese, at room temperature1/4 pound (1 stick) unsalted butter, at room temperature1/2 teaspoon orange zest1/2 teaspoon pure vanilla extract1/2 pound confectioners' sugar, sievedFor the decoration:

6 pieces dried crystallized ginger (not in syrup), sliced in half


Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.

Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and b…