Gingerbread Cupcakes with Spiced Buttercream

An easy holiday cupcake recipe that's full of seasonal flavor!

Course Dessert

Cuisine American, Western

Prep Time 15

Cook Time 22

Servings

Calories 286kcal

Preheat the oven to 350F / 177C. Place cupcakes liners in a muffin pan.
In a medium bowl, mix the flour, spices, baking powder, and salt. Set aside.
In a large mixing bowl, combine the butter and sugar using a handheld mixer on medium-high speed until smooth and creamy. Scrape down the sides and bottom of the bowl with a rubber spatula, as needed.
Then add the eggs, oil, and vanilla and beat on medium-high speed until combined.
Add the molasses and whisk to combine.
With the mixer on low speed, add half of the dry ingredients, then half of the buttermilk. Once combined repeat the process with the remaining ingredients. Do not overmix.
Divide the batter evenly among the cupcake liners, filling to only two-thirds of the way.
Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely, then add frosting.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth and creamy.
Add half confectioner’s sugar and spices and beat on low speed until incorporated.
Then add the remaining sugar and spices, beating on low speed until combined.
Add the vanilla and heavy cream and mix until incorporated. Scrape down the sides of the bowl as needed.
Switch the mixer speed to medium high and beat until the frosting is light and fluffy.
Add buttercream to a piping bag and frost cooled cupcakes.

For the best results, use room temperature ingredients. Set the milk, butter, and eggs on the counter about an hour in advance.
Allow the cupcakes to cool completely before frosting.
If you don’t have a piping bag, put the frosting in a zip-top bag and snip off a corner to frost.