Gingerbread cupcakes with orange cream

Ingredients:

• 1/4 cup dark rum or water
• 1/2 cup light raisins
• 110 g butter
• 1 tbsp. non-sulfide molasses
• 1 cup (225 g) sour cream
• 1.5 tsp grated orange zest
• 2 and 1/3 cups premium wheat flour
• 3/4 teaspoon baking soda
• 1.5 tsp ground ginger
• 1 teaspoon ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp coarse salt
• 1/3 cup minced dried candied ginger
• 6 pieces of dried onion, cut in half candied ginger (candied fruit), for decoration

For the cream:

• 225 g cream cheese at room temperature
• 110 g of butter at room temperature
• 1/2 tsp orange zest
• 1/2 tsp vanilla extract
• 225 g sifted powdered sugar

Preparation:

1. Pour the rum into a small saucepan, add the raisins, cover, and heat until the rum boils. Turn off the heat and let it sit.
   
   In another small saucepan, place the butter and molasses and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with a pastry attachment. Let it cool for 5 minutes, then mix in the sour cream and orange zest.
2. Meanwhile, in a small bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and salt. Mix with your hands. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and beat until smooth. Strain the raisins and fold them and the candied almonds into the batter, mixing with a spatula.
3. Preheat oven to 180°C. Line a muffin tin with paper liners. Spoon the batter into the muffin tins (using one full standard ice cream scoop per serving). Bake in the center of the oven for 25-30 minutes, until a toothpick inserted comes out clean. Cool for 10 minutes, then remove from the tin.
4. For the frosting, in the bowl of an electric mixer fitted with a pastry hook, combine the cream cheese, butter, orange zest, and vanilla extract. Add the sugar and beat until smooth.
   
   When cupcakes Let them cool, spread them generously with cream and decorate with pieces of candied ginger.