Gingerbread Cupcakes with Cinnamon Vanilla Buttercream

Gingerbread Cupcakes with Cinnamon Vanilla Buttercream: A Festive Holiday Treat

As the holiday season approaches, there’s nothing quite like the warm, comforting flavors of gingerbread to get you in the festive spirit. These Gingerbread Cupcakes with Cinnamon Vanilla Buttercream are the perfect holiday treat, combining the rich, spiced flavor of gingerbread with a creamy, cinnamon-infused frosting. Whether you’re baking for a holiday party, a cozy family gathering, or just because, these cupcakes are sure to impress.

Why You’ll Love This Recipe

These Gingerbread Cupcakes are everything you love about gingerbread cookies, but in a soft, moist cupcake form. The warm spices blend beautifully with the molasses to create a deep, rich flavor that’s perfectly balanced by the sweet and creamy Cinnamon Vanilla Buttercream. Not only are these cupcakes delicious, but they’re also easy to make, with a simple batter and a frosting that comes together in minutes. Plus, they look beautiful, making them a great centerpiece for any holiday dessert table.

Ingredients

For the Gingerbread Cupcakes:

• 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, at room temperature
• ½ cup dark brown sugar, packed
• 1 egg, at room temperature
• ½ cup molasses
• ½ cup milk, at room temperature

For the Cinnamon Vanilla Buttercream Frosting:

• ½ cup unsalted butter, at room temperature
• 1 teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 2 cups powdered sugar

Directions

Make the Gingerbread Cupcakes:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. This ensures your cupcakes will bake evenly and won’t stick to the pan.
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt until well combined. This helps distribute the spices evenly throughout the cupcakes.
3. Cream the Butter and Sugar:
   In the bowl of an electric mixer, beat the unsalted butter and dark brown sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes. Then, add the egg and mix until fully incorporated.
4. Add the Molasses and Milk:
   Pour in the molasses and blend until well combined. Gradually add the milk, mixing until the batter is smooth. Be sure to scrape down the sides of the bowl as necessary to ensure all ingredients are evenly mixed.
5. Combine the Wet and Dry Ingredients:
   Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing, as this can result in dense cupcakes.
6. Fill and Bake:
   Fill each cupcake liner about ⅔ of the way full with batter. Bake in the preheated oven for 18-20 minutes, or until the cupcakes spring back when touched lightly and a toothpick inserted into the center comes out clean.
7. Cool Completely:
   Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. It’s important to wait until they’re fully cooled before frosting to prevent the buttercream from melting.

Make the Cinnamon Vanilla Buttercream Frosting:

8. Beat the Butter:
   In the bowl of an electric mixer, beat the unsalted butter until it’s light and somewhat whipped, about 2-3 minutes.
9. Add the Flavorings:
   Mix in the ground cinnamon and vanilla extract until evenly incorporated.
10. Add the Powdered Sugar:
    Gradually add the powdered sugar, starting on low speed to prevent a sugar cloud, and then increase to high speed until the frosting is smooth and creamy.

Frost the Cupcakes:

11. Frost the Cupcakes:
    Apply the frosting to the cooled Gingerbread Cupcakes using a butter knife, small spatula, or a piping bag with a decorative tip. The cinnamon-speckled buttercream adds a lovely touch to these festive cupcakes.
12. Serve and Enjoy:
    These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days. The flavors only get better with time, making them a perfect make-ahead treat for holiday gatherings.

Recipe Details

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12 cupcakes
• Calories: 280 kcal per cupcake

Final Thoughts

These Gingerbread Cupcakes with Cinnamon Vanilla Buttercream are a delightful way to celebrate the holiday season. They bring together the cozy, spiced flavors of gingerbread with a sweet, creamy frosting that’s sure to please any crowd. Whether you’re an experienced baker or just starting out, this recipe is straightforward and yields beautiful, delicious results every time. Serve these cupcakes at your next holiday gathering, and watch them disappear in no time!

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