Gingerbread Cupcakes with Whipped Vanilla Buttercream
Recipe courtesy of Megan Gundy of “What Megan’s Making” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 20
Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tablespoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 tablespoons molasses
4 large eggs
2 teaspoons vanilla extract
Whipped Vanilla Buttercream:
1 cup (2 sticks) butter, softened
2 teaspoons vanilla extract
4 cups powdered sugar
2-4 tablespoons heavy whipping cream
1 pinch salt
cinnamon, for topping
- Adjust oven rack to lower-middle position and preheat oven to 350 F. Line muffin pan with cupcake liners. Set aside.
- To make cupcakes: In medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg and salt.
- In large bowl of stand mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add molasses and beat until incorporated. Beat in eggs, one at a time, then beat in vanilla. Add flour mixture and mix on low speed until just combined.
- Divide batter evenly among muffin cups, filling each about 3/4 full. Bake 30 minutes, or until toothpick inserted in center cupcake comes out clean or with moist crumbs. Let cupcakes cool 10 minutes then transfer to wire rack to cool completely.
- To make whipped vanilla buttercream: In large bowl of stand mixer, beat butter on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and, with mixer on low, slowly add in powdered sugar, cream and salt, scraping down sides of bowl as needed. Once incorporated, whip frosting at least 3 minutes on medium-high or high speed. If frosting is too thick, gradually beat in additional cream.
- Pipe on top of cooled cupcakes and sprinkle with cinnamon.
Equipment Used to Create This Recipe
