Gingerbread Cupcakes with Spiced Buttercream Frosting
Gingerbread cupcakes are the perfect treat to celebrate the best flavors of the season with! These tender Christmas cupcakes get topped with a creamy spiced buttercream frosting that you'll just adore.
Prep Time20 minutes mins
Cook Time22 minutes mins
Total Time42 minutes mins
Course: Dessert
Cuisine: American
Servings: 14 cupcakes
Calories: 428kcal
For The Spiced Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter room temperature
- ½ cup packed light or dark brown sugar
- 2 large eggs room temperature
- ¼ cup oil
- 1 tsp. vanilla extract
- ¼ cup molasses
- ½ cup buttermilk room temperature
For The Spiced Buttercream
- · 1 cup unsalted butter room temperature
- · 3 cups confectioner’s sugar
- · ½ tsp ground ginger
- · ½ tsp ground cinnamon
- · 1 tsp vanilla extract
- · 1 tbsp heavy cream
To Make The Cupcakes
In a medium bowl, mix the flour, spices, baking powder and salt together. Set aside.
In a large mixing bowl, using a handheld mixer, whisk the butter and sugar together on medium-high speed until smooth and creamy. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
Add the eggs, oil and vanilla. Beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
Add in the molasses and whisk to combine
With the mixer on low speed, add the dry ingredients in 2 additions, alternating with the buttermilk and whisk until just combined. Do not overmix. Scrape down the sides and up the bottom of the bowl as needed.
Divide the batter evenly among the 12 cupcake liners – fill to only 2/3 full to avoid spilling.
Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
To Make The Spiced Buttercream
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium high speed until smooth and creamy.
Add half confectioner’s sugar and spices and beat on low speed until incorporated
Add the rest of the sugar and beat on low speed until incorporated.
Add the vanilla and heavy cream and beat until incorporated. Scrape down the sides of the bowl as needed.
Change mixer speed to medium high and beat frosting until light and fluffy
Frost cooled cupcakes and decorate with gingerbread men cookies or sprinkles as desired.
Calories: 428kcal | Carbohydrates: 49g | Protein: 3g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 224mg | Potassium: 191mg | Fiber: 1g | Sugar: 38g | Vitamin A: 672IU | Calcium: 66mg | Iron: 1mg