Gingerbread Cupcakes with Eggnog Buttercream
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Gingerbread Cupcakes with Eggnog Buttercream
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A recipe for Gingerbread Cupcakes with an Eggnog Buttercream frosting! These wonderfully scented and spiced gingerbread cupcakes are topped with a light and fluffy eggnog buttercream.
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Ingredients
Gingerbread Cupcakes:
- 1/2 cup unsalted butter softened at room temperature
- 1/2 cup light brown sugar 100 grams
- 1/2 cup molasses 120 milliliters
- 2 egg large
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour 250 grams
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cloves ground
- 1/4 teaspoon salt
- 1/2 cup milk
Eggnog Buttercream:
- 1 cup butter softened at room temperature, unsalted, 226 grams
- 4 cups powdered sugar 500 grams
- 1 teaspoon eggnog extract
- 1 teaspoon vanilla extract
- Pinch salt
- 2-4 tablespoons eggnog 30-60 milliliters
Instructions
To make the Gingerbread Cupcakes:
- Preheat oven to 350˚F (180˚C). Line 12 muffin tins with liners or grease.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy. Mix in the molasses, then the eggs one at a time, and the vanilla extract.
- In a medium bowl, combine the flour, baking powder, cinnamon, baking soda, ginger, allspice, cloves, and salt.
- Mix 1/3rd of the flour mixture into the butter until just incorporated, followed by half of the milk, 1/3rd of the flour, the remaining milk, and the remaining flour.
- Transfer the mixture to the prepared muffin tins, filling the 2/3 full (I used an ice cream scoop). Bake in preheated oven just until cooked through and a toothpick inserted in the center comes out clean, 20-22 minutes. Allow to cool on wire racks.
To make the Eggnog Buttercream:
- In a large bowl, beat together the butter, powdered sugar, eggnog extract, vanilla extract, and salt until well combined. Slowly beat in the eggnog until the buttercream is smooth and has reached the desired consistency for piping.
- Transfer the buttercream to a piping bag fitted with desired tip and pipe onto the cooled, room temperature cupcakes. Top the cupcakes with desired sprinkles or even small gingerbread cookies. Refrigerate until ready to serve.
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