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Gingerbread Browned Butter Cupcakes
Gingerbread Browned Butter Cupcakes
- Recipe Submitted by Cobb on 11/25/2014
Category: Cakes, Holiday, Desserts
Ingredients List
- ~~ For the Gingerbread Cupcakes ~~
- 1 cup butter, softened
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 cup molasses
- 1 tablespoon vanilla extract
- 2-2/3 cups all-purpose flour
- 1-1/2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup milk
- ~~ For the Browned Butter ~~
- 2 cups butter
- ~~ For the Brown Butter Maple Frosting ~~
- 2 cups browned butter
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 7 cups confectioners' sugar
- 1/3 cup milk
- 1/4 teaspoon salt
- optional gingerbread men sprinkles and topper
Directions
~~ For the Gingerbread Cupcakes ~~
Preheat oven to 350 degrees.
Line 24 muffin cups with cupcake liners.
Beat butter and brown sugar on high setting until creamy.
Add eggs, one at a time, beating well after each addition.
Combine molasses and vanilla with butter mixture.
In a medium bowl whisk together the flour, ginger, baking powder, baking soda, salt, nutmeg, cinnamon and cloves.
Beginning and ending with the flour mixture add flour to the butter mixture alternating with milk.
Divide batter evenly among prepare muffin cups.
Bake 18 to 20 minutes or until a wooden toothpick inserted into the center comes out clean.
Let cupcakes cool in pans for 10 minutes.
Remove from pans and let cool completely on a wire rack.
~~ For the Browned Butter ~~
In a medium saucepan, melt butter over medium heat. Cook until butter turns medium brown and has a nutty aroma. {about 10 - 15 minutes}
Use immediately, or store covered in the refrigerator up to a week.
~~ For the Browned Butter Maple Frosting ~~
In a large bowl, beat browned butter until smooth.
Add extracts.
Beat until well combined.
Gradually add sugar, beating well after each addition.
Add milk as needed until frosting reaches a smooth spreadable consistency.
Pipe on frosting, sprinkle with gingerbread man sprinkles and gingerbread man topper.
Preheat oven to 350 degrees.
Line 24 muffin cups with cupcake liners.
Beat butter and brown sugar on high setting until creamy.
Add eggs, one at a time, beating well after each addition.
Combine molasses and vanilla with butter mixture.
In a medium bowl whisk together the flour, ginger, baking powder, baking soda, salt, nutmeg, cinnamon and cloves.
Beginning and ending with the flour mixture add flour to the butter mixture alternating with milk.
Divide batter evenly among prepare muffin cups.
Bake 18 to 20 minutes or until a wooden toothpick inserted into the center comes out clean.
Let cupcakes cool in pans for 10 minutes.
Remove from pans and let cool completely on a wire rack.
~~ For the Browned Butter ~~
In a medium saucepan, melt butter over medium heat. Cook until butter turns medium brown and has a nutty aroma. {about 10 - 15 minutes}
Use immediately, or store covered in the refrigerator up to a week.
~~ For the Browned Butter Maple Frosting ~~
In a large bowl, beat browned butter until smooth.
Add extracts.
Beat until well combined.
Gradually add sugar, beating well after each addition.
Add milk as needed until frosting reaches a smooth spreadable consistency.
Pipe on frosting, sprinkle with gingerbread man sprinkles and gingerbread man topper.
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