Description
These Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting are a festive delight, perfectly moist and topped with creamy, spiced frosting—great for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- ½ cup unsalted butter
- ½ cup dark brown sugar
- 1 egg
- ½ cup molasses
- ½ cup whole milk
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and prepare cupcake liners in a pan.
- Whisk together dry ingredients: flour, baking soda, spices, and salt.
- Cream together butter and dark brown sugar until light and fluffy.
- Mix in egg and molasses, then gradually add whole milk and dry ingredients until just combined.
- Fill liners ⅔ full with batter and bake for 18-20 minutes until a toothpick comes out clean.
- Cool cupcakes for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Beat butter for frosting, add cinnamon and vanilla, then gradually mix in powdered sugar until smooth.
- Frost cooled cupcakes and add sprinkles if desired.
Notes
Use unbleached all-purpose flour for best results.
Ensure all ingredients are at room temperature for easier mixing.
Do not overmix the batter to maintain tenderness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg