Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 12 cupcakes
A delightful dessert with a classic taste and makes a beautiful display. Moist and dense Gingerbread Cupcakes with a nostalgic Cinnamon Vanilla Buttercream Frosting – the perfect treat for any occasion!
Ingredients
Gingerbread Cupcakes:
1 1/2 c all-purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp salt
1/2 c unsalted butter (at room temperature)
1/2 c dark brown sugar, packed
1 Egg (at room temperature)
1/2 c molasses
1/2 c milk (at room temperature)
Cinnamon Vanilla Buttercream Frosting:
1/2 c unsalted butter (at room temperature)
1 tsp ground cinnamon
1 tbsp vanilla extract
2 c powdered sugar
How to make Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting
Gingerbread Cupcakes:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: With paper liners, line a cupcake pan.
Step 3: In a medium bowl, combine the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt.
Step 4: Place the butter and dark brown sugar in a bowl of an electric mixer. Beat until blended.
Step 5: Beat in the egg, then the molasses until incorporated.
Step 6: Gradually add in the milk, then the flour mixture, mixing until evenly blended, and as necessary, scraping down the side of the bowl.
Step 7: Then, fill the cupcake pan wells to around 2/3 to the top.
Step 8: Place inside the preheated oven. Bake for about 18 to 20 minutes or until the cupcakes spring back when touched. Or when a toothpick inserted in the centre of the cupcake comes out clean.
Step 9: When done, remove from the oven and allow the cupcakes to cool.
Cinnamon Vanilla Buttercream Frosting:
Step 1: Into the bowl of an electric mixer, add the butter and beat until almost whipped.
Step 2: Add in the cinnamon and vanilla extract. Mix until evenly combined.
Step 3: Add the powdered sugar very slowly until completely mixed and smooth.
Step 4: Into the cooled Gingerbread Cupcakes, apply the Cinnamon Vanilla Buttercream Frosting using a butter knife, small spatula, or s piping bag and tip.
Notes:
To allow the butter, egg, and milk to come to room temperature, sit them for at least an hour. You can also set the butter out if frosting the cupcakes quickly after baking.
Feel free to use cute cupcakes liners to make more festive Gingerbread Cupcakes.
For a more elaborate frosting design, you may need to double the recipe for the frosting when using a piping bag and tip.
To store the Gingerbread cupcakes, place them in an air-tight container and store in the fridge for up to 7 days.
In plastic freezer bags, place the un-frosted Gingerbread Cupcakes and freeze for up to 4 to 6 months.
For the Cinnamon Vanilla Buttercream, store it in an air-tight container and place in the fridge for up to 3 months.
Nutrition Facts:
Serving: 1cupcake | Calories: 364kcal | Carbohydrates: 53g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 160mg | Potassium: 252mg | Sugar: 39g | Vitamin A: 510IU | Calcium: 67mg | Iron: 1.6mg
Ingredients
- Gingerbread Cupcakes:
- 1 1/2 c all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp salt
- 1/2 c unsalted butter (at room temperature)
- 1/2 c dark brown sugar, packed
- 1 Egg (at room temperature)
- 1/2 c molasses
- 1/2 c milk (at room temperature)
- Cinnamon Vanilla Buttercream Frosting:
- 1/2 c unsalted butter (at room temperature)
- 1 tsp ground cinnamon
- 1 tbsp vanilla extract
- 2 c powdered sugar
Instructions
Gingerbread Cupcakes:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: With paper liners, line a cupcake pan.
Step 3: In a medium bowl, combine the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt.
Step 4: Place the butter and dark brown sugar in a bowl of an electric mixer. Beat until blended.
Step 5: Beat in the egg, then the molasses until incorporated.
Step 6: Gradually add in the milk, then the flour mixture, mixing until evenly blended, and as necessary, scraping down the side of the bowl.
Step 7: Then, fill the cupcake pan wells to around 2/3 to the top.
Step 8: Place inside the preheated oven. Bake for about 18 to 20 minutes or until the cupcakes spring back when touched. Or when a toothpick inserted in the centre of the cupcake comes out clean.
Step 9: When done, remove from the oven and allow the cupcakes to cool.
Cinnamon Vanilla Buttercream Frosting:
Step 1: Into the bowl of an electric mixer, add the butter and beat until almost whipped.
Step 2: Add in the cinnamon and vanilla extract. Mix until evenly combined.
Step 3: Add the powdered sugar very slowly until completely mixed and smooth.
Step 4: Into the cooled Gingerbread Cupcakes, apply the Cinnamon Vanilla Buttercream Frosting using a butter knife, small spatula, or s piping bag and tip.
Notes
To allow the butter, egg, and milk to come to room temperature, sit them for at least an hour. You can also set the butter out if frosting the cupcakes quickly after baking. Feel free to use cute cupcakes liners to make more festive Gingerbread Cupcakes. For a more elaborate frosting design, you may need to double the recipe for the frosting when using a piping bag and tip. To store the Gingerbread cupcakes, place them in an air-tight container and store in the fridge for up to 7 days. In plastic freezer bags, place the un-frosted Gingerbread Cupcakes and freeze for up to 4 to 6 months. For the Cinnamon Vanilla Buttercream, store it in an air-tight container and place in the fridge for up to 3 months.
