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Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting

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Moist, perfectly spiced gingerbread cupcakes topped with a dreamy cinnamon vanilla buttercream frosting – a cozy treat perfect for any 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)
  • Cinnamon Vanilla Buttercream Frosting:
  • 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 12-cup cupcake pan with 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. Mix these dry ingredients well with a whisk. Set the bowl aside.
  5. In the bowl of an electric mixer fitted with a paddle attachment, add 1/2 cup unsalted butter and dark brown sugar.
  6. Beat the butter and dark brown sugar together until they are well blended and creamy, about 2 minutes.
  7. Add the egg to the creamed mixture.
  8. Add the molasses to the mixer bowl.
  9. Blend until the egg and molasses are just combined with the butter mixture. The mixture may look clumpy.
  10. Slowly add the 1/2 cup whole milk to the mixer bowl.
  11. Gradually add the reserved flour mixture to the mixer bowl.
  12. Mix until all ingredients are just evenly blended, scraping down the side of the bowl as necessary.
  13. Do not over-mix the batter.
  14. Fill each cupcake liner 2/3rds of the way full with batter.
  15. Bake for 18-20 minutes, or until the cupcakes spring back to the touch and a toothpick inserted into the center comes out clean.
  16. Remove the cupcakes from the oven.
  17. Set them aside on a wire rack to cool completely.
  18. To make the Cinnamon Vanilla Buttercream Frosting:
  19. Add 1/2 cup unsalted butter to the bowl of an electric mixer.
  20. Beat the butter until it is somewhat whipped and light.
  21. Add 1 teaspoon ground cinnamon and 1 tablespoon vanilla extract to the whipped butter.
  22. Mix until the cinnamon and vanilla extract are well incorporated.
  23. Very gradually add the powdered sugar to the mixer bowl.
  24. Mix until the powdered sugar is fully blended and the frosting is smooth and fluffy.
  25. Allow the baked cupcakes to cool completely before applying the frosting.
  26. Apply the frosting to the cooled cupcakes using a butter knife, small spatula, or a piping bag and tip.
  27. Sprinkle on some additional cinnamon and/or festive sprinkles, if desired, before serving.

Notes

Ensure all cold ingredients (butter, egg, milk) are at room temperature for best results.
Do not over-mix the cupcake batter once flour is added to keep them tender.
Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
Store frosted cupcakes in an airtight container in the refrigerator for freshness.

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