Gingerbread Cupcakes with Heavenly Cinnamon Vanilla Buttercream Frosting – Indulge in the cozy flavors of the holiday season with these delightful Gingerbread Cupcakes topped with a luscious Cinnamon Vanilla Buttercream Frosting. This recipe brings together the warm spices of ginger, cinnamon, and nutmeg, creating a treat that is both nostalgic and comforting. The soft and moist cupcakes are perfectly balanced with the aromatic sweetness of the frosting, making them an absolute delight for your taste buds. Whether you’re a gingerbread enthusiast or simply seeking a festive dessert, these cupcakes are sure to leave you craving more.
In our little family, these Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting have become a cherished tradition during the holiday season. I can still vividly remember the first time I baked them for my husband. The aroma that filled our kitchen as they baked was simply enchanting. As we eagerly waited for them to cool, we couldn’t resist stealing a small taste of the tender cake. With each bite, we were transported back to our childhood, reminded of the joy and magic that comes with this time of year. Since then, these cupcakes have become a staple in our household, spreading warmth and happiness to all who indulge in them.
Why This Recipe Is Irresistible?
- Unique Flavors: The combination of ginger, cinnamon, and nutmeg gives these cupcakes a distinct and delightful taste that captures the essence of the holiday season.
- Moist and Tender Texture: The careful balance of ingredients ensures that the cupcakes turn out moist, fluffy, and utterly irresistible.
- Creamy Cinnamon Vanilla Buttercream Frosting: The velvety smooth frosting, infused with cinnamon and vanilla, adds a luxurious touch to these already scrumptious cupcakes.
- Versatile: These cupcakes are perfect for festive gatherings, holiday parties, or even a cozy night at home. They are guaranteed to impress both kids and adults alike.
Ingredients:
Gingerbread Cupcakes:
- 340 grams (2 3/4 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
- 113 grams (1/2 cup) unsalted butter, at room temperature
- 100 grams (1/2 cup) dark brown sugar, packed
- 1 large egg, at room temperature
- 170 grams (1/2 cup) molasses
- 120 milliliters (1/2 cup) milk, at room temperature
Cinnamon Vanilla Buttercream Frosting:
- 113 grams (1/2 cup) unsalted butter, at room temperature
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 240 grams (2 cups) powdered sugar
Directions:
Gingerbread Cupcakes:
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
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.
In the bowl of an electric mixer, cream together the butter and dark brown sugar until light and fluffy.
Add the egg and molasses to the butter mixture, and mix until well incorporated.
Gradually add the milk to the batter, alternating with the dry ingredients. Mix until the batter is smooth and well blended, scraping down the sides of the bowl as needed.
Fill each cupcake liner about two-thirds full with the batter.
Bake for 18-20 minutes, or until the cupcakes spring back when gently touched or a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.
Cinnamon Vanilla Buttercream Frosting:
In the bowl of an electric mixer, beat the butter until it becomes light and fluffy.
Mix in the ground cinnamon and vanilla extract until well incorporated.
Gradually add the powdered sugar, a little at a time, until the frosting is smooth and creamy. Adjust the amount of powdered sugar to achieve the desired consistency.
Once the cupcakes have cooled, frost them generously with the Cinnamon Vanilla Buttercream Frosting using a butter knife, small spatula, or a piping bag and tip.
Enjoy the delectable combination of flavors and share them with your loved ones!
Notes:
- For an extra festive touch, you can garnish the cupcakes with a sprinkle of ground cinnamon or a small gingerbread cookie.
- If you prefer a stronger ginger flavor, you can increase the amount of ground ginger in the cupcake batter.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
In conclusion, these Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting are more than just a dessert; they are a celebration of the holiday spirit and a symbol of love and togetherness. From the moment you take your first bite, you’ll be transported to a winter wonderland filled with the aroma of spices and the joy of the season.
Whether you’re sharing these cupcakes with family and friends at a festive gathering or simply enjoying a quiet moment with a warm cup of tea, these treats will bring a smile to your face and warmth to your heart. The soft and moist gingerbread cupcakes, infused with the perfect blend of spices, are elevated to a whole new level of indulgence with the creamy and fragrant cinnamon vanilla buttercream frosting.
So, gather your loved ones around, create memories in the kitchen, and let the enticing flavors and enchanting aromas of these gingerbread cupcakes fill your home with happiness and holiday cheer. It’s time to embrace the magic of the season and savor every bite of these irresistible treats.
May these Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting bring joy, laughter, and a sense of tradition to your holiday celebrations. Happy baking and even happier indulging!
FAQs
Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes in advance. Once cooled, store them in an airtight container at room temperature for up to 2 days. Frost them just before serving for the best taste and texture.
Can I freeze the cupcakes?
Absolutely! You can freeze the unfrosted cupcakes for up to 2 months. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe container or bag. Thaw them at room temperature before frosting.
Can I use salted butter instead of unsalted butter?
While it’s recommended to use unsalted butter for better control of the overall saltiness in the recipe, you can use salted butter if that’s what you have on hand. Just reduce the amount of added salt in the recipe accordingly.
Can I make mini cupcakes instead?
Absolutely! Simply adjust the baking time, as mini cupcakes will require less time in the oven. Start checking for doneness around the 10-12 minute mark.
Can I double the recipe?
Yes, you can double the recipe to make a larger batch of cupcakes. Make sure to adjust the baking time accordingly and keep an eye on them as they bake.
Gingerbread Cupcakes with Heavenly Cinnamon Vanilla Buttercream Frosting
Ingredients
Gingerbread Cupcakes:
- 340 grams 2 3/4 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
- 113 grams 1/2 cup unsalted butter, at room temperature
- 100 grams 1/2 cup dark brown sugar, packed
- 1 large egg at room temperature
- 170 grams 1/2 cup molasses
- 120 milliliters 1/2 cup milk, at room temperature
Cinnamon Vanilla Buttercream Frosting:
- 113 grams 1/2 cup unsalted butter, at room temperature
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 240 grams 2 cups powdered sugar
Instructions
Gingerbread Cupcakes:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- 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.
- In the bowl of an electric mixer, cream together the butter and dark brown sugar until light and fluffy.
- Add the egg and molasses to the butter mixture, and mix until well incorporated.
- Gradually add the milk to the batter, alternating with the dry ingredients. Mix until the batter is smooth and well blended, scraping down the sides of the bowl as needed.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 18-20 minutes, or until the cupcakes spring back when gently touched or a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Cinnamon Vanilla Buttercream Frosting:
- In the bowl of an electric mixer, beat the butter until it becomes light and fluffy.
- Mix in the ground cinnamon and vanilla extract until well incorporated.
- Gradually add the powdered sugar, a little at a time, until the frosting is smooth and creamy. Adjust the amount of powdered sugar to achieve the desired consistency.
- Once the cupcakes have cooled, frost them generously with the Cinnamon Vanilla Buttercream Frosting using a butter knife, small spatula, or a piping bag and tip.
- Enjoy the delectable combination of flavors and share them with your loved ones!
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