Gingerbread Cupcakes with Cinnamon Buttercream Frosting Recipe
Gingerbread Cupcakes with Cinnamon Buttercream Frosting Recipe
Are you looking for a gingerbread cupcake recipe? There is something special about the aroma of freshly baked gingerbread, particularly when it comes to gingerbread cupcakes. Gingerbread signifies warmth, coziness, and all the special moments that come with the holiday season. For me, the taste of gingerbread is a reminder of Christmas with my family and the cherished time I spent with my grandmother. I can still recall her making her signature gingerbread loaf while my sister and I eagerly awaited that first bite at the 60's era kitchen table. She was my Babushka, and she was an expert at making gingerbread loaf. With her in mind, I present these Gingerbread Cupcakes with Cinnamon Buttercream Frosting.
Gingerbread Cupcakes with Cinnamon Buttercream Frosting Recipe
Makes 24 regular-size cupcakes
Ingredients for Cupcakes
Cinnamon Buttercream Frosting Ingredients
Ingredients for Garnish
Gingerbread Cupcakes with Cinnamon Buttercream Frosting Recipe
Directions for Gingerbread Cupcakes
- Preheat oven to 350 degrees and line cupcake pans with liners. Set aside.
- In a large mixing bowl, add the butter and sugar. With an electric mixer, cream for 2-3 minutes on medium speed or until well combined.
- Add the egg and molasses and mix on medium speed until well combined, about 2 minutes.
- Add all of the dry ingredients into a sifter and add to the wet ingredients. Mix on medium speed for 2 minutes.
- Add the hot water and mix on low speed for 30 seconds.
- Fill the cupcake liners ⅔ full.
- Bake at 350 degrees for 22-25 minutes (rotate halfway through) or until an inserted toothpick comes out clean.
- Place the pans on a wire rack and cool for 10 minutes.
- Place individual cupcakes on the wire racks and cool completely.
Directions for Cinnamon Buttercream Directions
- In a large mixing bowl, add the shortening and butter. Cream with an electric mixer on medium speed until fluffy, about 2 minutes.
- Sift in ⅓ of the powdered sugar and cinnamon. It is important to sift to ensure a smooth and silky buttercream.
- Add 1 Tablespoon milk and beat on medium speed until well incorporated. Repeat this step 2 more times.
- Beat for an additional 2 minutes until buttercream is light and fluffy.
- Add frosting to a pastry bag with a decorating tip (or use the Ziploc bag method). I used a Wilton 1M Swirl tip.
- Frost cupcakes.
- To garnish, sift cinnamon lightly on top and sprinkle Hershey’s cinnamon baking chips on top.
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Gingerbread Cupcakes with Cinnamon Buttercream Frosting Recipe
These gingerbread cupcakes with buttercream frosting are delicious. Whether you were searching for a gingerbread cupcake recipe, sticky gingerbread cupcakes, gingerbread man cupcakes, or even an easy gingerbread cupcake recipe, these gingerbread cupcakes with cinnamon frosting are exactly what you need. We hope that you love this Gingerbread Cupcakes with Cinnamon Buttercream Frosting Recipe. Happy baking!
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I have never had or made gingerbread recipe in a cup cake version ever before and this recipe looks so stunning and perfect for parties!
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If I have done next week I’ll give these a try. They sound yummy!
These cupcakes were delicious, a little dry but definitely worth baking.
Thanks for the feedback Robin! I debated adding the step of brushing the cupcakes with a ginger simple syrup, but didn’t want to add the complexity.
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