Best Tropical Cupcakes With Fluffy Gingered Frosting Recipes

TROPICAL SPICE CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Place 18 cupcake liners in muffin tins.
• In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk the mixture lightly until there are no clumps, and the spices are mixed throughout. Set aside.
• Cream the butter with a mixer for a few minutes until soft and fluffy.
• Add the sugars and eggs to the butter, and beat until light in color and fluffy in texture (about 5 minutes).
• Next, add the Grand Marnier and beat until incorporated.
• Add 1/4 cup juice from the freshly squeezed orange and 1/3 of the flour mixture, and beat until incorporated, scraping the batter down into the bowl as necessary. Add the coconut milk and 1/2 the remaining flour mixture, and beat until blended. Add the buttermilk and the rest of the flour mixture and again beat until incorporated, scraping the bowl as necessary.
• Measure 2 - 3 tbsp orange zest from the freshly zested orange, and add to the mixture; also add the coconut and mix until blended.
• Using an ice cream scoop, fill the cupcake liners with one scoop of batter each (filling the liners about 3/4 full).
• Bake 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
• Remove from the oven and let rest in the muffin pan for 15 minutes.
• Remove the cupcakes from the muffin tin, and place on a rack to cool thoroughly before frosting.
• Make frosting: Beat the cream cheese in a medium bowl until creamy.
• Measure 2 tbsp juice from the freshly squeezed orange and add to the cream cheese.
• Measure 1 cup of confectioner's sugar and add to the cream cheese mixture. Beat until the ingredients are smooth.
• Add the coconut milk, the Grand Marnier, and another cup of confectioner's sugar. Beat until smooth.
• Add another cup of confectioner's sugar and beat until smooth.
• Add 1/2 cup confectioner's sugar and beat until smooth.
• At this point, check the consistency. If it is firm enough to spread on the cupcake, it's finished. Add a little more confectioner's sugar (a few tablespoons at a time) if it needs to be firmer.
• Spread the frosting on the cooled cupcakes.

GINGERBREAD CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
• Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
• Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
• Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
• To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.

TROPICAL CUPCAKES WITH FLUFFY GINGERED FROSTING

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 18 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed just until mango is incorporated, about 1 minute. Divide batter evenly among muffin cups, filling each about 2/3 full.
• Bake 25 to 30 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks to cool completely.
• In small bowl, mix frosting and ginger until blended. Frost cupcakes. Sprinkle with coconut.