Side Pannel
Gingerbread Cupcake
Gingerbread Cupcake
- Recipe Submitted by maryjosh on 02/01/2020
Ingredients List
- 8 Tablespoon unsalted butter (113g) softened to room temperature
- 1/2 cup light brown sugar (100g) tightly packed
- 1 large egg room temperature
- 1 1/2 teaspoons Rodelle vanilla extract*
- 1/2 cup unsulphered molasses (118ml)
- 1/2 cup buttermilk (118ml) room temperature
- 1 1/4 cup all-purpose flour (160g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground ginger
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- Frosting:
- 10 Tablespoons butter (113g) softened
- 6 Tablespoons cream cheese (85.2g) softened
- 2 Tablespoons brown sugar tightly packed
- 1 1/2 teaspoons Rodelle vanilla paste** (can substitute 1 1/2 tsp vanilla extract)
- 3 1/2 cups powdered sugar (466g)
- 1/2 teaspoon ground cinnamon optional
Directions
Preheat oven to 350F (177C) and line a 12-cavity cupcake tin with paper liners.
In stand mixer, beat together butter and brown sugar until light and fluffy.
Add egg and beat until well-combined.
Stir in Rodelle vanilla extract.
Combine buttermilk and molasses in a large measuring cup and stir with a fork until combined.
With mixer on low-speed, gradually add buttermilk/molasses mixture until combined (you may notice some separation, this is fine), pausing occasionally to scrape down sides and bottom of bowl.
In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, salt, and spices.
Gradually stir dry ingredients into wet until completely combined (take care not to over-mix).
Portion batter evenly into prepared cupcake tin, filling each cup 2/3 full (take care not to overfill or your cupcakes will sink in the middle when they're finished baking)
Bake on 350F (177C) for 18-20 minutes or until tops spring back to the touch.
Allow to cool completely before frosting.
Frosting
In a stand mixer (or in a large bowl using an electric mixer), beat together butter, cream cheese, and brown sugar until well-creamed.
Stir in vanilla paste.
Gradually add powdered sugar until completely combined. Pause occasionally to scrape down sides of the bowl.
Stir in ground cinnamon, if desired.
Spread or pipe frosting over cooled cupcakes (I used a Wilton 1M tip to decorate these).
If desired, top with Rodelle Cinnamon sticks, as in picture.
In stand mixer, beat together butter and brown sugar until light and fluffy.
Add egg and beat until well-combined.
Stir in Rodelle vanilla extract.
Combine buttermilk and molasses in a large measuring cup and stir with a fork until combined.
With mixer on low-speed, gradually add buttermilk/molasses mixture until combined (you may notice some separation, this is fine), pausing occasionally to scrape down sides and bottom of bowl.
In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, salt, and spices.
Gradually stir dry ingredients into wet until completely combined (take care not to over-mix).
Portion batter evenly into prepared cupcake tin, filling each cup 2/3 full (take care not to overfill or your cupcakes will sink in the middle when they're finished baking)
Bake on 350F (177C) for 18-20 minutes or until tops spring back to the touch.
Allow to cool completely before frosting.
Frosting
In a stand mixer (or in a large bowl using an electric mixer), beat together butter, cream cheese, and brown sugar until well-creamed.
Stir in vanilla paste.
Gradually add powdered sugar until completely combined. Pause occasionally to scrape down sides of the bowl.
Stir in ground cinnamon, if desired.
Spread or pipe frosting over cooled cupcakes (I used a Wilton 1M tip to decorate these).
If desired, top with Rodelle Cinnamon sticks, as in picture.
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