Gingerbread Cupcakes
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Gingerbread Cupcakes
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tive and perfect for the holiday season! It's a moist and tender gingerbread flavored cupcake that is topped with a delicious white chocolate buttercream that everyone will go crazy over!
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Ingredients
- 2 ¼ Cups cake flour
- ¾ Cup granulated sugar
- ½ Cup dark brown sugar
- 1 Tablespoon baking powder
- ½ Teaspoon baking soda
- ½ Teaspoon salt
- 1 ½ Teaspoon ground cinnamon
- 1 ½ Teaspoon ground ginger
- ¾ Teaspoon ground cloves
- 1 Cup buttermilk
- ¼ Cup milk
- 2 Teaspoons vanilla
- ½ Cup vegetable oil
- 1/3 Cup molasses
- 3 eggs
White Chocolate Buttercream
- 8 Ounces white chocolate
- 1 Cup unsalted butter Softened
- 2 Cups powdered sugar
- 1 Teaspoon vanilla extract
- 1 Dash salt
- 1 Tablespoon heavy cream if needed
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Instructions
- Preheat the oven to 350°. Line a muffin tin with cupcake liners and spray the pan and liners lightly with pan spray. Set aside.
- In a large bowl sift together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- To the same bowl add the buttermilk, milk, vanilla, molasses, oil, and eggs and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
- Scoop the batter into the cupcake liners until they are 2/3 full. Bake for 25-30 minutes, until the tops of the cupcakes bounce back when pressed on or a toothpick comes out clean from the center.
- Frost with the white chocolate buttercream.
White Chocolate Buttercream
- In a small bowl melt the white chocolate in the microwave in 30-second intervals. Allow the fully melted chocolate to cool down for at least 10-minutes until it is room temperature, not warm to the touch.
- In a large bowl add the softened butter and beat for 2-3 minutes until smooth and light. Reduce the mixer speed to low and slowly add in the cooled white chocolate until fully combined and smooth.
- Add in the powdered sugar, vanilla, and salt and mix on low until nearly completely absorbed before increasing the speed to high. Whip for 2-3 minutes until smooth and fluffy. If the texture of the frosting is too thick, add 1 tablespoon of heavy cream and mix on medium-low to combine
Nutrition Information
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Calories
276kcal
(14%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
45mg
(15%)
Sodium
105mg
(4%)
Potassium
195mg
(6%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
299IU
(6%)
Vitamin C
1mg
(1%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Cupcakes
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 105mg | 4% |
| Potassium | 195mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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