Gingerbread Cupcakes with Spiced Buttercream
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Gingerbread Cupcakes with Spiced Buttercream
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An easy holiday cupcake recipe that's full of seasonal flavor!
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Ingredients
For the cupcakes
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ½ cup (100g) packed light or dark brown sugar
- 2 large eggs room temperature
- ¼ cup (60ml) oil
- 1 teaspoon vanilla extract
- ¼ cup (140g) molasses
- ½ cup (125ml) buttermilk room temperature
For the buttercream frosting
- 1 cup (225g) unsalted butter room temperature
- 3 cups (360g) confectioner’s sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
Instructions
To make the cupcakes
- Preheat the oven to 350F / 177C. Place cupcakes liners in a muffin pan.
- In a medium bowl, mix the flour, spices, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the butter and sugar using a handheld mixer on medium-high speed until smooth and creamy. Scrape down the sides and bottom of the bowl with a rubber spatula, as needed.
- Then add the eggs, oil, and vanilla and beat on medium-high speed until combined.
- Add the molasses and whisk to combine.
- With the mixer on low speed, add half of the dry ingredients, then half of the buttermilk. Once combined repeat the process with the remaining ingredients. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling to only two-thirds of the way.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely, then add frosting.
To make the spiced buttercream frosting
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth and creamy.
- Add half confectioner’s sugar and spices and beat on low speed until incorporated.
- Then add the remaining sugar and spices, beating on low speed until combined.
- Add the vanilla and heavy cream and mix until incorporated. Scrape down the sides of the bowl as needed.
- Switch the mixer speed to medium high and beat until the frosting is light and fluffy.
- Add buttercream to a piping bag and frost cooled cupcakes.
Equipments used:
Notes
- Serving Suggestions
- For the best results, use room temperature ingredients. Set the milk, butter, and eggs on the counter about an hour in advance.
- Allow the cupcakes to cool completely before frosting.
- If you don’t have a piping bag, put the frosting in a zip-top bag and snip off a corner to frost.
- Instant Pot Eggnog.
- Crockpot Hot Chocolate.
- Festive Punch.
Nutrition Information
Show Details
Calories
286kcal
(14%)
Carbohydrates
44g
(15%)
Protein
2g
(4%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Cholesterol
68mg
(23%)
Sodium
96mg
(4%)
Potassium
158mg
(5%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
588IU
(12%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 2g | 4% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 68mg | 23% |
| Sodium | 96mg | 4% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 588IU | 12% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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