Gingerbread Cupcakes

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tive and perfect for the holiday season! It's a moist and tender gingerbread flavored cupcake that is topped with a delicious white chocolate buttercream that everyone will go crazy over!

Prep Time35

Cook Time30

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: gingerbread cupcakes

Servings: Cupcakes

Author: Alyssa Rivers

Ingredients

2 ¼ Cups Cake Flour
¾ Cup Granulated Sugar
½ Cup Dark Brown Sugar
1 Tablespoon Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 ½ Teaspoon Ground Cinnamon
1 ½ Teaspoon Ground Ginger
¾ Teaspoon Ground Cloves
1 Cup Buttermilk
¼ Cup Milk
2 Teaspoons Vanilla
½ Cup Vegetable Oil
1/3 Cup Molasses
3 Eggs

White Chocolate Buttercream

8 Ounces White Chocolate
1 Cup Unsalted Butter Softened
2 Cups Powdered Sugar
1 Teaspoon Vanilla Extract
1 Dash Salt
1 Tablespoon Heavy Cream if needed

Instructions

Preheat the oven to 350°. Line a muffin tin with cupcake liners and spray the pan and liners lightly with pan spray. Set aside.
In a large bowl sift together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
To the same bowl add the buttermilk, milk, vanilla, molasses, oil, and eggs and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
Scoop the batter into the cupcake liners until they are 2/3 full. Bake for 25-30 minutes, until the tops of the cupcakes bounce back when pressed on or a toothpick comes out clean from the center.
Frost with the white chocolate buttercream.

White Chocolate Buttercream

In a small bowl melt the white chocolate in the microwave in 30-second intervals. Allow the fully melted chocolate to cool down for at least 10-minutes until it is room temperature, not warm to the touch.
In a large bowl add the softened butter and beat for 2-3 minutes until smooth and light. Reduce the mixer speed to low and slowly add in the cooled white chocolate until fully combined and smooth.
Add in the powdered sugar, vanilla, and salt and mix on low until nearly completely absorbed before increasing the speed to high. Whip for 2-3 minutes until smooth and fluffy. If the texture of the frosting is too thick, add 1 tablespoon of heavy cream and mix on medium-low to combine

Nutrition

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