Description
Festive gingerbread cupcakes with cinnamon vanilla buttercream blend warm holiday spices in a delightful dessert. Creamy frosting and rich cake invite winter celebration, promising sweet comfort for seasonal gatherings.
Ingredients
Scale
- 1.5 cups (360 ml) all-purpose flour
- 0.5 cup (113 g) unsalted butter, at room temperature
- 0.5 cup dark brown sugar, packed
- 0.5 cup molasses
- 0.5 cup (120 ml) milk, at room temperature
- 1 egg, at room temperature
- 1 tsp baking soda
- 1.5 tsps ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.25 tsp ground allspice
- 0.25 tsp salt
- 0.5 cup (113 g) unsalted butter, at room temperature
- 2 cups powdered sugar
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
Instructions
- Preparation: Assemble all necessary baking tools and ingredients, creating an efficient workspace for crafting delectable gingerbread cupcakes.
- Dry Mixture: Sift together flour, baking soda, and warming spices in a medium bowl, ensuring a uniform, clump-free foundation for the cupcake batter.
- Butter Fusion: Cream butter and dark brown sugar using an electric mixer until the mixture transforms into a light, voluminous blend with a pale, ethereal texture.
- Wet Ingredient Integration: Gently fold in egg, then introduce molasses, creating a deep, robust base that infuses the batter with complex, autumnal flavors.
- Batter Composition: Delicately alternate adding milk and spiced flour mixture, stirring minimally to maintain a silky-smooth consistency and prevent gluten development.
- Cupcake Formation: Line the baking pan with paper liners, portioning batter to fill each well two-thirds full, allowing ample space for rising during baking.
- Baking Process: Position pan in a preheated 350°F oven, baking for 18-20 minutes until cupcakes spring back when lightly touched and a toothpick emerges pristine.
- Cooling Phase: Transfer cupcakes to a wire rack, allowing complete cooling to room temperature before adorning with luscious buttercream.
- Buttercream Preparation: Whip butter in an electric mixer until it becomes airy and voluminous, creating a light, pillowy base for the frosting.
- Flavor Infusion: Incorporate ground cinnamon and vanilla extract, blending thoroughly to distribute warm, aromatic notes throughout the buttercream.
- Frosting Refinement: Gradually add powdered sugar, initially mixing at low speed to prevent sugar dispersion, then increasing to create a silky, luxurious topping.
- Decoration: Apply buttercream using a piping bag or spatula, crafting elegant swirls or smooth layers to crown the gingerbread cupcakes with visual and gustatory delight.
- Finishing Touch: Optionally dust with a whisper of cinnamon or sprinkle decorative embellishments to elevate the cupcakes’ aesthetic and flavor profile.
Notes
- Measure Precisely: Use exact measurements for spices and ingredients to maintain the delicate balance of gingerbread flavor.
- Room Temperature Matters: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better batter consistency.
- Avoid Overmixing: Stir batter gently to prevent tough, dense cupcakes; stop mixing as soon as ingredients are just combined.
- Cooling is Crucial: Let cupcakes cool completely before frosting to prevent buttercream from melting and losing its beautiful texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 310
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg