halfbakedharvest4.2
Gingerbread Cupcakes with Cinnamon Browned Butter Buttercream
Sweet gingery cupcakes made with brown sugar, molasses and a touch of vanilla extract. Then baked up and frosted with a cinnamon infused buttercream. These cupcakes are moist, full of warming spices, so delicious, and simple enough to make any day of the week!
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
- ●mixing bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.2. In a medium bowl combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt. 3. Using an electric mixer, beat together the butter and brown sugar until light and fluffy. Beat in the vanilla, molasses and egg until combined. Add the milk, alternating with the flour mixture until everything is combined. 4. Divide the batter evenly among the prepared muffin pan. Transfer to the oven and bake until a toothpick inserted into the center of each comes out with moist crumbs attached, ⏱️ 18-22 minutes. Let cool before frosting.5. To make the buttercream. Add 1 stick butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about ⏱️ 2-3 minutes. Stir often. Remove from the heat and transfer the butter to the mixing bowl, let cool until it's room temp.6. Add the remaining stick of butter and 2 cups powdered sugar. Beat the butter and powdered sugar together until the butter is light and fluffy. Add the honey, vanilla, and cinnamon and beat until combined, adding more powdered sugar as needed until your desired consistency is reached. 7. Frost and decorate cupcakes as desired. Enjoy!
baking powder1 teaspoonegg, at room temperature1honey2 tablespoons
Nutrition Facts
calories
1378 kcal
serving Size
1 serving
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