Description
Delicious gingerbread cupcakes topped with silky cinnamon buttercream, perfect for festive occasions.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- ½ cup molasses
- ½ cup hot water
- For the buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl. Set aside.
- Cream the softened butter and brown sugar in a large mixing bowl until light and fluffy–about 2 to 3 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the molasses.
- Gradually mix in the dry ingredients, alternating with hot water until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let them cool completely while you whip up the buttercream.
- Beat the softened butter on high speed until creamy, about 1-2 minutes. Gradually add the powdered sugar, vanilla, and cinnamon, mixing until smooth.
- Frost the cooled cupcakes generously with buttercream and sprinkle with cinnamon.
Notes
Use fresh, high-quality molasses for the best flavor. For added creativity, consider mixing in nuts or chocolate chips to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: gingerbread, cupcakes, dessert, holiday, cinnamon