Amazing Molasses Gingerbread Cupcakes: 15 Minutes
These Molasses Gingerbread Cupcakes with White Frosting are a delightful treat, perfect for any occasion. They combine the warm spices of gingerbread with a sweet, creamy frosting, bringing a touch of comfort to your day.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 large egg
- 1 cup unsulfured molasses
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- For the White Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the egg until well combined.
- Stir in the molasses.
- In a small bowl, whisk together the buttermilk and vanilla extract.
- Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting: In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, alternating with the milk, beating until smooth and fluffy. Stir in the vanilla extract.
- Once the cupcakes are completely cool, frost them generously.
Notes
- Ensure your butter and buttermilk are at room temperature for best results.
- For a stronger gingerbread flavor, you can add an extra 1/4 teaspoon of ginger.
- Store frosted cupcakes in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: Approximately 350-400 (estimated)
- Sugar: Approximately 40-50g (estimated)
- Sodium: Approximately 150-200mg (estimated)
- Fat: Approximately 18-22g (estimated)
- Saturated Fat: Approximately 10-12g (estimated)
- Unsaturated Fat: Approximately 8-10g (estimated)
- Trans Fat: Less than 1g (estimated)
- Carbohydrates: Approximately 50-60g (estimated)
- Fiber: Approximately 1-2g (estimated)
- Protein: Approximately 3-4g (estimated)
- Cholesterol: Approximately 50-60mg (estimated)