Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 12 cupcakes
These delightful, beautiful cupcakes give me that nostalgic feeling every time. A classic taste that never fails to put smiles on every face. Moist and dense, these Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting are a beautiful display to the dessert table this Holiday.
Ingredients
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Gingerbread Cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup unsalted butter- at room temperature
1/2 cup dark brown sugar, packed
1 egg – at room temperature
1/2 cup molasses
1/2 cup milk- at room temperature
Cinnamon Vanilla Buttercream Frosting:
1/2 cup unsalted butter- at room temperature
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 cups powdered sugar
How to make Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting
To make the Gingerbread Cupcakes:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using paper liners line a cupcake pan.
Step 3: In a medium bowl, add the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt. Stir well until incorporated.
Step 4: Beat the butter and dark brown sugar with an electric mixer until blended. Add in the egg followed by the molasses and blend until mixed. Gradually add in the milk, then, the flour mixture, stirring until evenly blended. If needed, scrape down the sides of the bowl.
Step 5: Fill the prepared cupcake pan wells until almost 2/3 full.
Step 6: Place inside the preheated oven and bake for about 18 to 20 minutes or until the cupcakes when touching springs back. Or use a toothpick, insert it in the centre of the cupcake. When it comes out clean the cupcake is done.
Step 7: Remove from the oven and set aside to cool.
To make the Cinnamon Vanilla Buttercream Frosting:
Step 1: Beat the butter with an electric mixer until almost whipped.
Step 2: Stir in the cinnamon and vanilla until smoothly mixed.
Step 3: Slowly add in the powdered sugar and beat until completely blended and smooth.
Step 4: Take the Cooled Gingerbread Cupcakes and frost using a butter knife, a small spatula, or a piping bag with tip.
Notes:
Make sure to allow the butter, egg, and milk to come to room temperature at least an hour before baking.
Experiment and have fun, decorate your cupcakes as desired. Just double the recipe for the frosting to serve all the cupcakes.
You can store the cupcakes in the fridge for up to 7 days when placed in an airtight container.
For the unfrosted cupcakes, store them in the freezer and use within 4 to 6 months for the best result.
The frosting can be stored in the freezer inside an air-tight container 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 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup unsalted butter- at room temperature
- 1/2 cup dark brown sugar, packed
- 1 egg - at room temperature
- 1/2 cup molasses
- 1/2 cup milk- at room temperature
- Cinnamon Vanilla Buttercream Frosting:
- 1/2 cup unsalted butter- at room temperature
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 2 cups powdered sugar
Instructions
To make the Gingerbread Cupcakes:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using paper liners line a cupcake pan.
Step 3: In a medium bowl, add the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt. Stir well until incorporated.
Step 4: Beat the butter and dark brown sugar with an electric mixer until blended. Add in the egg followed by the molasses and blend until mixed. Gradually add in the milk, then, the flour mixture, stirring until evenly blended. If needed, scrape down the sides of the bowl.
Step 5: Fill the prepared cupcake pan wells until almost 2/3 full.
Step 6: Place inside the preheated oven and bake for about 18 to 20 minutes or until the cupcakes when touching springs back. Or use a toothpick, insert it in the centre of the cupcake. When it comes out clean the cupcake is done.
Step 7: Remove from the oven and set aside to cool.
To make the Cinnamon Vanilla Buttercream Frosting:
Step 1: Beat the butter with an electric mixer until almost whipped.
Step 2: Stir in the cinnamon and vanilla until smoothly mixed.
Step 3: Slowly add in the powdered sugar and beat until completely blended and smooth.
Step 4: Take the Cooled Gingerbread Cupcakes and frost using a butter knife, a small spatula, or a piping bag with tip.
Notes:
Make sure to allow the butter, egg, and milk to come to room temperature at least an hour before baking.
Experiment and have fun, decorate your cupcakes as desired. Just double the recipe for the frosting to serve all the cupcakes.
You can store the cupcakes in the fridge for up to 7 days when placed in an airtight container.
For the unfrosted cupcakes, store them in the freezer and use within 4 to 6 months for the best result.
The frosting can be stored in the freezer inside an air-tight container for up to 3 months.
