Cupcake Gingerbread with Cinnamon Buttercream Frosting

Cupcake Gingerbread with Cinnamon Buttercream Frosting

Seasoned Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting bring a classic taste of nostalgia to the dessert table this holiday season! Moist, dense, and beautiful to show, they will surely be a welcome treat

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Total Time: 35 Minutes

Ingredient

Cupcake Gingerbread

1 egg * at room temperature
1 teaspoon of baking soda
1/2 teaspoon of nutmeg powder
1/4 teaspoon salt
1/2 cup dark brown sugar, packaged
1/2 cup milk * at room temperature
1 1/2 cups flour
1 1/2 teaspoon cinnamon powder
1 teaspoon of ginger powder
1/4 teaspoon of allspice powder
1/2 cup unsalted butter * at room temperature
1/2 cup molasses

Cinnamon Vanilla Buttercream Frosting

1 teaspoon of cinnamon powder
2 cups of powdered sugar
1/2 cup unsalted butter * at room temperature
1 tablespoon of vanilla extract

Instructions

Cupcake Gingerbread

Preheat your oven to 350 ° F and coat the cupcake pan with a paper liner.
Mix all-purpose flour, baking soda, cinnamon powder, ginger powder, nutmeg powder, allspice powder, and salt in a medium bowl. Stir well.
In an electric mixer bowl, beat the butter and dark brown sugar until blended.
Add eggs, then molasses and puree until mixed.
Slowly add milk and then gradually add the flour mixture until smooth, rub the sides of the bowl as needed.
Fill the cupcake pan with 2/3 full portion.
Bake for 18-20 minutes, or until the cupcakes touch again. You can also use a toothpick in the center to make sure the toothpick is clean.
Let it cool

Cinnamon Vanilla Buttercream Frosting

Add the butter to the electric mixer bowl and shake until slightly shaken.
Combine cinnamon and vanilla extract and mix thoroughly.
Gradually add powdered sugar until well blended and smooth.
Apply Cinnamon Vanilla Buttercream Frosting to chilled Gingerbread Cupcakes with a butter knife, small spatula, or bag and pipe end.