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Gingerbread Cupcakes with Caramelized Mango Buttercream

  • Total Time: 2 hours
  • Yield: 12 1x




  • ¾ cup granulated sugar
  • ¾ cup water
  • 1 2-inch piece fresh ginger, peeled and cut into large pieces


  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons vegetable oil
  • ¾ cup packed dark brown sugar
  • 2 large eggs (pasteurized if you like)
  • 6 tablespoons molasses
  • ¾ cup water


  • 2 cups (4 sticks/ 1 pound) plus 2 tablespoons unsalted butter, slightly cold, cut into pieces
  • 3 large ripe mangos, peeled, seeded, and coarsely chopped
  • 6 large pasteurized egg yolks
  • ¾ cup granulated sugar
  • ½ cup light corn syrup
  • 1 tablespoon pure vanilla extract


  1. First, make the ginger syrup. In a small saucepan, combine the water, sugar, and ginger. Bring to a boil over medium high heat, cooking until sugar is melted and mixture thickens slightly, about 2 minutes. Remove from the heat and let the mixture steep for about 30 minutes. Remove the ginger before using.
  2. Next, make the cupcakes. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl. In a separate, large bowl, whisk together the butter, oil, brown sugar, eggs, molasses, and water. Add the dry ingredients into the wet ingredients and stir until combined. The batter may be a little lumpy. Try to get out as many lumps as you can, and the rest will work themselves out during baking.
  3. Using a regular sized ice cream scoop, put one scoop in each paper liner. If there is any remaining batter, evenly distribute among the liners. They should be filled to about ¼ inch below the top. Bake until a toothpick comes out with a few crumbs on it, about 15 to 17 minutes. Remove from the oven, spoon over or brush with ginger syrup. You will not use all of it. Let sit in pan for five minutes before cooling completely on racks.
  4. Then, make the buttercream. Melt 2 tablespoons butter in a large sauté pan over medium high heat. Add the mangos and cook, stirring frequently, until soft, about 10 minutes. Blend in food processor until smooth, 1 to 2 minutes. Pass through fine mesh strainer if desired.
  5. Beat egg yolks in a stand mixer with the whisk attachment on high speed until creamy and pale yellow, 5 to 7 minutes. Remembering, pasteurized eggs take longer to whip than regular eggs.
  6. Combine the sugar and corn syrup in a medium saucepan with a candy thermometer clipped to the side and bring to a boil over medium high heat. Cook without stirring or swirling until syrup reaches 238 degrees F on the candy thermometer. Once the syrup comes to temperature, immediately remove it from the heat and with the mixer running on medium low speed, slowly drizzle the hot syrup into the egg yolks. Some of the mixture will end up on the sides of the mixing bowl; that is okay. Do not stop the mixer or the eggs may curdle. The sugar will harden on the sides and will not affect the quality of the frosting. Beat the mixture until it is almost completely cooled.
  7. When the mixture is almost cooled, add the 4 sticks of butter a few pieces at a time, until it is all incorporated. Be sure to mix well. Stop the mixer to scrape down the sides and make sure the frosting is a homogeneous mixture. Beat in the mango puree and vanilla.
  8. Frost the cupcakes with a generous amount of frosting and enjoy. Serve at room temperature.
  9. These may be stored in the refrigerator overnight; just be sure to bring to room temperature before serving. They may also be frozen wrapped in plastic wrap, followed by foil, and placed in a zipper bag for up to three months. Thaw for 2 hours at room temperature before serving.


Recipe adapted from Bobby Flay

  • Prep Time: 1 hour 30 mins
  • Cook Time: 30 mins