Description
Soft and warmly spiced gingerbread cupcakes topped with rich cinnamon brown butter frosting. These festive cupcakes are moist, flavorful, and perfect for holiday gatherings.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120ml) molasses
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) buttermilk
- For the Cinnamon Brown Butter Frosting:
- 1/2 cup (115g) unsalted butter
- 2 1/2 cups (300g) powdered sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2–3 tbsp milk
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves.
- In a separate large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in molasses, eggs, and vanilla extract until well combined.
- Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- For the frosting, melt butter in a saucepan over medium heat until it turns golden brown and fragrant. Let cool slightly.
- Beat browned butter with powdered sugar, cinnamon, vanilla, and milk until smooth and fluffy.
- Pipe or spread frosting onto cooled cupcakes and serve.
Notes
- Do not overmix the batter to keep cupcakes soft.
- Allow brown butter to cool slightly before mixing to prevent melting the sugar.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Decorate with a sprinkle of cinnamon or gingerbread crumbs for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
