Gingerbread Cupcakes with Cinnamon Buttercream Frosting Recipe

Gingerbread Cupcakes with Cinnamon Buttercream Frosting Recipe

There's just something special about the smell of freshly baked gingerbread; even more so when they are gingerbread cupcakes. To me gingerbread signifies warmth, coziness, and all special little moments that come with the holiday season. The taste of gingerbread reminds me of Christmas with my family, and really…. of time I spent with my grandmother. I can remember her making her signature gingerbread loaf as my sister and I sat impatiently waiting for that first bite at the 60's era kitchen table. She was my Babushka, and she could make one mean gingerbread loaf. It is with her in mind that I present these Gingerbread Cupcakes with Cinnamon Buttercream Frosting. I hope you love them as much as I love all cupcakes especially strawberry cupcakes.

Gingerbread Cupcakes with Cinnamon Buttercream Frosting Recipe

Makes 24 regular size cupcakes

Ingredients for Cupcakes

• ½ cup granulated sugar
• ½ cup (1 stick) unsalted butter, softened
• 1 large egg
• 1 cup molasses
• 2 ½ cups all purpose flour
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons of ground cinnamon
• ½ teaspoon ground cloves
• 1 ½ teaspoons ground ginger
• 1 cup hot water

Ingredients for Cinnamon Buttercream Frosting

• 2 cups powdered sugar
• 1/4 cup shortening
• ¼ cup butter (½ stick)
• ½ teaspoon cinnamon
• 3 tablespoons almond milk (I used Silk)

Ingredients for Garnish

• 1 tablespoon ground cinnamon (sifted)
• 1 cup Hershey’s cinnamon baking chips (optional) or white snowflake sprinkles
• Gingerbread cookies

Directions for Gingerbread Cupcakes

1. Preheat oven to 350 degrees and line cupcake pans with liners.  Set aside.
2. 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.
3. Add the egg and molasses and mix on medium speed until well combined, about 2 minutes.
4. Add all of the dry ingredients into a sifter and add to the wet ingredients. Mix on medium speed for 2 minutes.
5. Add the hot water and mix on low speed for 30 seconds.
6. Fill the cupcake liners ⅔ full.
7. Bake at 350 degrees for 22-25 minutes (rotate halfway through) or until an inserted toothpick comes out clean.
8. Place the pans on a wire racks and cool for 10 minutes.
9. Place individual cupcakes on the wire racks and cool completely.

Directions for Cinnamon Buttercream Directions

1. In a large mixing bowl, add the shortening and butter.  Cream with an electric mixer on medium speed until fluffy, about 2 minutes.
2. Sift in ⅓ of the powdered sugar and cinnamon. It is important to sift to ensure a smooth and silky buttercream.
3. Add 1 Tablespoon milk and beat on medium speed until well incorporated.  Repeat this step 2 more times.
4. Beat for an additional 2 minutes until buttercream is light and fluffy.
5. Add frosting to a pastry bag with a decorating tip (or use the Ziploc bag method). I used a Wilton 1M Swirl tip.
6. Frost cupcakes.
7. To garnish, sift cinnamon lightly on top and sprinkle Hershey’s cinnamon baking chips on top.

These gingerbread cupcakes with buttercream frosting are absolutely delicious. Whether you were searching for a gingerbread cupcake recipe, sticky gingerbread cupcakes, gingerbread man cupcakes or even a 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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