Description
These Gingerbread Cupcakes are light and fluffy, topped with a rich cinnamon vanilla buttercream, making them a delightful treat for your holiday gatherings.
Ingredients
Scale
- 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 large egg (room temperature)
- 1/2 cup molasses
- 1/2 cup whole milk (at room temperature)
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon (for frosting)
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.
- In a mixer, beat butter and brown sugar until creamy.
- Mix in the egg and molasses until just combined.
- Gradually add milk and flour mixture, mixing until combined.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes.
- Prepare frosting by beating butter, cinnamon, and vanilla, then incorporate powdered sugar.
- Cool cupcakes completely before frosting them.
Notes
Ensure the butter and eggs are at room temperature for better mixing.
Do not over-mix the batter to keep cupcakes tender.
Experiment with different spices for flavor variations.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg