Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting
Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting bring a nostalgic, classic taste to the dessert table this holiday season! Easy to make and beautiful to display, they are sure to delight!
Servings: 12 cupcakes
Calories: 364kcal
Ingredients
Gingerbread Cupcakes
- 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 * at room temperature
- 1/2 cup dark brown sugar, packed
- 1 egg * at room temperature
- 1/2 cup molasses
- 1/2 cup milk * at room temperature
Cinnamon Vanilla Buttercream Frosting
- 1/2 cup unsalted butter * at room temperature
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 2 cups powdered sugar
Instructions
Gingerbread Cupcakes
- Preheat your oven to 350°F and line a cupcake pan with paper liners.
- Combine the all purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt in a medium bowl. Stir well.
- In the bowl of an electric mixer, beat the butter and dark brown sugar until blended.
- Add the egg, then the molasses and blend until combined.
- Slowly add the milk and then gradually add the flour mixture until evenly blended, scraping down the side of the bowl as necessary.
- Fill the cupcake pan wells 2/3rds of the way full.
- Bake for 18-20 minutes, or until the cupcakes spring back to touch. You can also use a toothpick in the center of one to make sure it comes out clean.
- Let cool.
Cinnamon Vanilla Buttercream Frosting
- Add the butter to the bowl of an electric mixer and beat until somewhat whipped.
- Mix in the cinnamon and vanilla extract and until evenly incorporated.
- Very gradually add the powdered sugar until it’s fully blended and smooth.
- Apply the Cinnamon Vanilla Buttercream Frosting to the cooled Gingerbread Cupcakes with a butter knife, small spatula, or a piping bag and tip.
Video
Notes
Tips and Techniques for the Best Gingerbread Cupcakes
- Set the butter, egg, and milk out at least an hour before baking to allow them to come to room temperature. If frosting the Gingerbread Cupcakes immediately after baking, go ahead and set the butter out for the Cinnamon Vanilla Buttercream at the same time.
- Make your Gingerbread Cupcakes even more festive by using cute cupcake liners like these gingerbread-themed liners or red polka dot liners!
- You may need to double the recipe for the Cinnamon Vanilla Buttercream Frosting when using a piping bag and tip for more elaborate frosting designs, like those pictured for this recipe.
- For reference, the piping tip that I used for the photos in this recipe is a Wilton 2D.
How to Store Gingerbread Cupcakes
- Store Gingerbread Cupcakes in an air-tight container in the refrigerator. Use within 7 days. I like this cake pan to store cupcakes in because it has a raised lid to help prevent the frosting from getting ruined.
- You can freeze un-frosted Gingerbread Cupcakes in plastic freezer bags. For best results, use within 4-6 months.
- The Cinnamon Vanilla Buttercream can be stored in an air-tight container in the freezer for up to 3 months.
Nutrition
Serving: 1cupcake | Calories: 364kcal | Carbohydrates: 53g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 160mg | Potassium: 252mg | Sugar: 39g | Vitamin A: 510IU | Calcium: 67mg | Iron: 1.6mg