Gingerbread Cupcakes and Cinnamon Brown Sugar Buttercream

This gingerbread cupcake is a moist, delicious spicy cake balanced by creamy brown sugar frosting. A festive holiday favorite!

Gingerbread Cupcakes Recipe

‘Tis the season for Gingerbread! I love this time of year with the return of all the seasonal flavors at places like Starbucks and Panera.

It starts with pumpkin…..oh how I love thee! Then we move on to peppermint and gingerbread – the flavors that trigger all things holiday inside of me! (coming from the girl with not a lick of Christmas decor up in her house yet! ahem)

So when a few of my favorite food bloggers decided we needed to host a virtual holiday party, I, of course, said: “I’ll bring a dessert!”

I thought what says “Holiday and Warmth” more than gingerbread?……Gingerbread cupcakes maybe? with a creamy cinnamon brown sugar buttercream topped with a little gingerbread cookie! yes! that would be it!

Time to make your Santa’s belly jiggle…….this is one gingerbread he’ll be sure to want to catch!

Notes:

I piped frosting using a

Jumbo French Decorating Tip
16″ Disposable Decorator Bag

Snowflake Sprinkles

For gingerbread cookies

I used Betty Crocker Gingerbread Cake and Cookie Mix
you could use store-bought Gingerbread Cookies
use a favorite gingerbread cookie recipe from scratch

Gingerbread Cupcakes

Yield: 12 cupcakes
Prep Time: 30 minutes
Cook Time: 25 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 25 minutes

A moist, delicious spicy cake balanced by a creamy cinnamon brown sugar frosting.

Ingredients

Gingerbread Cupcake

1/2 cup canola oil
1/2 cup sugar
1/2 cup molasses
1 egg, room temp and beaten
1-1/2 cup flour
1/2 tablespoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup boiling water
1/2 tablespoon baking soda
1 recipe cinnamon brown sugar butter cream

Cinnamon Brown Sugar Buttercream

1/2 cup butter (softened)
1/4 cup vegetable shortening
1/3 cup dark brown sugar, packed
1 pinch of salt
1/8 tsp vanilla extract
1/2 teaspoon cinnamon
3 cups powdered sugar
1/4 cup heavy whipping cream

Instructions

Preheat oven to 350° and line muffin tins with baking cups.
In mixing bowl, using whisk attachment, combine oil, sugar, and molasses; then add beaten egg until well mixed.
In a medium bowl whisk flour, ginger, cinnamon, salt, and cloves. Whisk into molasses mixture until well combined.
Boil water and remove from heat. Add baking soda and whisk into batter.
Fill baking cups 2/3 full and bake for 25 minutes, or until toothpick comes out clean when inserted. Set aside to cool.
Top with brown sugar butter cream. Garnish with gingerbread man cookie.

Cinnamon Brown Sugar Buttercream

In a large mixing bowl, whisk butter and shortening until fluffy. Add brown sugar, salt, vanilla and cinnamon.
Continue mixing until well blended. Gradually add powdered sugar 1 cup at a time, beating well after each addition. Until you have a very thick gooey mixture.
On the highest speed of your mixer, stream in the heavy whipping cream pouring nice and slow until desired consistency. (you may need more or less cream depending on temperature and humidity)

Nutrition Information:

Yield: 24
Serving Size: 1

Amount Per Serving: Calories: 252
Total Fat: 13g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 7g
Cholesterol: 25mg
Sodium: 149mg
Carbohydrates: 34g
Fiber: 0g
Sugar: 26g
Protein: 2g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.