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Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting

Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting - featured image
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These moist and perfectly spiced gingerbread cupcakes are topped with a dreamy cinnamon vanilla buttercream frosting, perfect for any cozy occasion.

Ingredients

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  • 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 (room temperature)
  • 1/2 cup dark brown sugar (packed)
  • 1 egg (room temperature)
  • 1/2 cup molasses
  • 1/2 cup whole milk (at room temperature)
  • 1/2 cup unsalted butter (room temperature)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a cupcake pan with 12 paper liners.
  3. In a medium bowl, add the all-purpose flour, baking soda, 1 1/2 teaspoons ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt.
  4. Whisk these dry ingredients together well.
  5. Set the dry ingredient mixture aside.
  6. In the bowl of an electric mixer fitted with a paddle attachment, add 1/2 cup unsalted butter and dark brown sugar.
  7. Beat the butter and dark brown sugar together until they are well blended and creamy, for about 2 minutes.
  8. Add the egg to the butter and sugar mixture.
  9. Add the molasses to the mixture.
  10. Blend until the egg and molasses are just combined.
  11. Slowly add the 1/2 cup whole milk to the batter.
  12. Gradually add the reserved flour mixture to the wet ingredients.
  13. Mix until the flour mixture is just evenly blended, scraping down the side of the bowl as necessary.
  14. Do not over-mix the batter.
  15. Fill each cupcake liner 2/3rds of the way full with batter.
  16. Bake for 18-20 minutes, or until the cupcakes spring back to the touch.
  17. Insert a toothpick into the center of a cupcake; it should come out clean when done.
  18. Try not to open the oven door too early during baking.
  19. Set the baked cupcakes aside to cool completely on a wire rack.
  20. To make the frosting, add 1/2 cup unsalted butter to the bowl of an electric mixer.
  21. Beat the butter until it is somewhat whipped and creamy.
  22. Add 1 teaspoon ground cinnamon and vanilla extract to the whipped butter.
  23. Mix until the cinnamon and vanilla extract are well incorporated.
  24. Very gradually add the 2 cups powdered sugar to the butter mixture.
  25. Continue mixing until the frosting is fully blended and smooth.
  26. Allow the cupcakes to be completely cool before you apply the frosting.
  27. Apply the frosting to the cooled cupcakes using a butter knife or small spatula.
  28. Alternatively, use a piping bag and tip for a fancier presentation.
  29. Sprinkle on some additional cinnamon or festive sprinkles if you desire.

Notes

Ensure all cold ingredients (butter, egg, milk) are at room temperature before starting.
Do not over-mix the cupcake batter; stop mixing once ingredients are just combined.
Allow cupcakes to cool completely before frosting to prevent melting.
Use regular unsulphured molasses, not blackstrap, for the best flavor.

Find it online: https://theopenoven.com/gingerbread-cupcakes-with-cinnamon-vanilla-buttercream-frosting/