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Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting Recipe

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★★★★★

4.6 from 100 reviews

These Gingerbread Cupcakes are a festive treat perfect for holiday celebrations. Moist and flavorful cupcakes infused with warm spices like cinnamon, ginger, nutmeg, and allspice are topped with a creamy cinnamon vanilla buttercream frosting. Easy to make, these cupcakes bring the classic gingerbread taste in a delightful, handheld form.

Ingredients

Scale

Dry Ingredients

  • 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

Cupcake Batter

  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup dark brown sugar (packed, NOT blackstrap)
  • 1 egg (room temperature)
  • 1/2 cup molasses
  • 1/2 cup whole milk (room temperature)

Cinnamon Vanilla Buttercream Frosting

  • 1/2 cup unsalted butter (room temperature)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 2 cups powdered sugar

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prevent sticking and make cleanup easier.
  2. Combine 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 mixed. Set this mixture aside.
  3. Cream butter and sugar: In the bowl of an electric mixer fitted with a paddle attachment, beat the room temperature butter and packed dark brown sugar together for about 2 minutes until the mixture is creamy and well blended.
  4. Add egg and molasses: Beat in the egg, then add the molasses and mix just until combined. The mixture may look a bit clumpy at this stage, which is normal.
  5. Incorporate milk and dry ingredients: Slowly pour in the milk, then gradually add the flour mixture in batches, mixing gently until evenly blended. Be sure to scrape down the sides of the bowl as needed to combine everything without over-mixing.
  6. Fill cupcake liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
  7. Bake the cupcakes: Place the pan in the oven and bake for 18-20 minutes. The cupcakes are done when they spring back to the touch and a toothpick inserted into the center comes out clean. Avoid opening the oven too early to prevent sinking.
  8. Cool the cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
  9. Make the cinnamon vanilla buttercream: In a clean bowl, beat the room temperature butter until fluffy. Add the ground cinnamon and vanilla extract, mixing well to incorporate.
  10. Add powdered sugar: Gradually add the powdered sugar to the butter mixture, beating continuously until the frosting is smooth, creamy, and spreadable.
  11. Frost the cupcakes: Once cupcakes are fully cooled, apply the frosting using a butter knife, small spatula, or adorn with a piping bag and tip for a fancier look.
  12. Add finishing touches: Optionally, sprinkle additional cinnamon or festive sprinkles on top for extra flavor and decoration.

Notes

  • Ensure all ingredients like butter, egg, and milk are at room temperature for best mixing results.
  • Do not over-mix the batter once the flour is added to keep the cupcakes tender.
  • Use dark brown sugar, not blackstrap molasses, for a richer but less bitter flavor.
  • Make sure cupcakes are completely cool before frosting to prevent melting the buttercream.
  • Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Keywords: Gingerbread Cupcakes, Holiday Cupcakes, Spiced Cupcakes, Christmas Dessert, Buttercream Frosting

Find it online: https://todayfoodrecipe.com/gingerbread-cupcakes-with-cinnamon-vanilla-buttercream-frosting-recipe/