Forktionary

Newborn Ginger Babies Ii Orange Cream Frosting Recipe

Celebrate a new arrival with these adorable, delicious Newborn Ginger Babies! These miniature cupcakes, bursting with the warm spice of ginger and the zesty sweetness of orange, are the perfect treat for baby showers, expecting parents, or anyone needing a touch of festive cheer. Ginger, known for its digestive benefits, makes these cupcakes a thoughtful and healthy gift. The creamy orange frosting adds a delightful touch, creating a truly memorable treat. Recipe includes easy-to-follow instructions and yields approximately 24 mini cupcakes.

Prep Time 15 mins
Cook Time 35 mins
Calories 139.2 kcal
Protein 3g
Rating 4.0 (1 Reviews)
Newborn Ginger Babies Ii Orange Cream Frosting 23

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Newborn Ginger Babies Ii Orange Cream Frosting

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Newborn Ginger Babies Ii Orange Cream Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Newborn Ginger Babies Ii Orange Cream Frosting

  1. **Orange Cream Frosting:**
  2. Beat 4 ounces (113g) softened cream cheese and 1 tablespoon orange liqueur at medium speed with an electric mixer until smooth.
  3. Gradually add 1 ½ cups (180g) powdered sugar, beating until light and fluffy.
  4. Refrigerate until ready to use.
  5. **Cupcakes:**
  6. Preheat oven to 350°F (175°C). Lightly grease a miniature muffin tin (24 cups).
  7. In a large bowl, beat ½ cup (100g) granulated sugar and ½ cup (120ml) vegetable oil at medium speed for 3 minutes until smooth.
  8. Add 2 large eggs, one at a time, beating well after each addition.
  9. Beat in ½ cup (70g) grated carrots and 2 tablespoons finely grated fresh ginger.
  10. In a separate bowl, whisk together 1 ½ cups (180g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon salt.
  11. Gradually add the dry ingredients to the wet ingredients, beating at low speed until just combined.
  12. Stir in ½ cup (60g) chopped pecans.
  13. Fill muffin cups two-thirds full.
  14. Bake for 12-15 minutes, or until a wooden toothpick inserted into the center comes out clean.
  15. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  16. Frost cooled cupcakes with orange cream cheese frosting.
  17. Garnish each cupcake with a small piece of crystallized ginger and a thin strip of orange zest.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

31g

Fat

10g

Carbs

4g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Cupcakes Desserts Vegetables Easy Fall Kid Friendly Cakes Dietary Gifts Seasonal Cake Fillings And Frostings Carrots