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GINGERBREAD CUPCAKES WITH CINNAMON VANILLA BUTTERCREAM FROSTING

Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting bring a nostalgic, classic flavor to the dessert table this holiday season! Beautiful to show and Simple to create, they are certain to delight!

Gingerbread is so underrated, do not ya think? I mean, Gingerbread Cookies have stolen the show for pretty much. So, once I began thinking about some dessert ideas for the holiday season and Christmas, I kept coming back to Gingerbread. What can I do with gingerbread's taste that would be equally delicious?
Gingerbread is so underrated, do not ya think? I mean, Gingerbread Cookies have stolen the show for pretty much. So, once I began thinking about some dessert ideas for the holiday season and Christmas, I kept coming back to Gingerbread. What can I do with gingerbread's taste that would be equally delicious?
It is downright tough to say"no" into a cupcake! A cupcake with ribbons and ribbons of yummy smelling. Cupcakes could be to blame because so many diets fail. About now, but we are not talking. Nope, we are talking about Gingerbread Cupcakes.
So, what makes these Gingerbread Cupcakes so unique? To start, I did a lot of research on precisely what combination of spices make gingerbread up. I dug up my true and tried cupcake recipe that was standard. This recipe gives a moist cupcake every moment to me. I tweaked it a little and baked!

Not to toot my own horn, but toot, toot! Success! The question became, what sort of frosting does one shirt the perfect Gingerbread Cupcakes with?
Cinnamon Vanilla needed to be the taste, and I ended up going with a buttercream frosting, simply because I did not have cream cheese. I plan these things out beforehand, and it's all about the fly. Sometimes it works out, and it does not. This time, it worked out big time.
I might get around to whipping up a Cinnamon Vanilla Cream Cheese Frosting someday, but for today, the combination of Gingerbread Cupcakes and Cinnamon Vanilla Buttercream Frosting is where it's at. And, it is dangerous to mess with a thing that is fantastic.
Recipe adapted from HERE
Ingredients
Gingerbread Cupcakes
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter * at room temperature
  • 1/2 cup dark brown sugar, packed
  • 1 egg * at room temperature
  • 1/2 cup molasses
  • 1/2 cup milk * at room temperature
Cinnamon Vanilla Buttercream Frosting
  • 1/2 cup unsalted butter * at room temperature
  • 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 2 cups powdered sugar
Instructions
Gingerbread Cupcakes
  1. Preheat your oven to 350°F and line a cupcake pan with paper liners.
  2. Combine the all purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt in a medium bowl. Stir well.
  3. In the bowl of an electric mixer, beat the butter and dark brown sugar until blended.
  4. Add the egg, then the molasses and blend until combined.
  5. Slowly add the milk and then gradually add the flour mixture until evenly blended, scraping down the side of the bowl as necessary.
  6. Fill the cupcake pan wells 2/3rds of the way full.
  7. Bake for 18-20 minutes, or until the cupcakes spring back to touch. You can also use a toothpick in the center of one to make sure it comes out clean. 
  8. Let cool.
Cinnamon Vanilla Buttercream Frosting
  1. Add the butter to the bowl of an electric mixer and beat until somewhat whipped.  
  2. Mix in the cinnamon and vanilla extract and until evenly incorporated.
  3. Very gradually add the powdered sugar until it’s fully blended and smooth.
  4. Apply the Cinnamon Vanilla Buttercream Frosting to the cooled Gingerbread Cupcakes with a butter knife, small spatula, or a piping bag and tip.
Notes
Tips and Strategies for the Finest Gingerbread Cupcakes
Place the egg, butter, and milk out at least an hour before baking to let them come to room temperature. Go ahead, if frosting the Gingerbread Cupcakes after baking and place out the butter .
Make your Gingerbread Cupcakes even more festive by using adorable cupcake liners like these gingerbread-themed liners or red polka dot liners!
You might want to double the recipe to the Cinnamon Vanilla Buttercream Frosting when using a piping bag and tip for more fancy frosting designs, such as those envisioned for this recipe.
For reference, the piping tip which I used for the photographs in this recipe is a Wilton 2D.
How to Store Gingerbread Cupcakes
Store Gingerbread Cupcakes within an air-tight container in the fridge. Use within seven days. I like this cake pan to store cupcakes in since it's a lid to help prevent the frosting.
You may suspend un-frosted Gingerbread Cupcakes in plastic freezer bags. For best results, use within 4-6 months.
The Cinnamon Vanilla Buttercream can be saved within an air-tight container in the freezer for up to 3 weeks.

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