Gingerbread Cupcakes Recipe
Swiss Vanilla Buttercream, Gingerbread Cookie
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Ingredients
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Gingerbread Cupcakes
Swiss Vanilla Buttercream
Method
Gingerbread Cupcakes
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, baking soda, and salt. Set aside.
- 3
Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter and brown sugar together until light and fluffy, about 3-4 minutes.
- 4
Add Eggs and Molasses
Add the eggs one at a time, mixing well after each addition. Then, mix in the molasses until fully incorporated.
- 5
- 6
Fill Cupcake Liners
Spoon the batter into the lined cupcake pan, filling each liner about 2/3 full.
- 7
Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Cool
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Swiss Vanilla Buttercream
- 9
Beat Butter
In a large mixing bowl, beat the softened unsalted butter on medium speed until creamy, about 2-3 minutes.
- 10
Add Sugar and Cream
Gradually add the powdered sugar, mixing on low speed until incorporated. Then, add the heavy cream and vanilla extract.
- 11
Whip the Frosting
Increase the speed to high and whip the mixture for about 5-7 minutes until light and fluffy.
- 12
Frost Cupcakes
Once the cupcakes are completely cool, use a piping bag or a spatula to frost each cupcake generously with the Swiss Vanilla Buttercream.
