Gingerbread Cupcakes & Eggnog Buttercream
Gingerbread has been enjoyed for centuries and is often associated with the holiday season.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Gingerbread Cupcakes & Eggnog Buttercream
Ingredients
Instructions
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Preheat the oven to 350°F (180°C) and line a cupcake pan with liners.
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In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, and salt.
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In a large bowl, cream together the butter and brown sugar until light and fluffy.
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Beat in the egg, molasses, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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In a mixing bowl, beat the powdered sugar, softened butter, eggnog, vanilla extract, and nutmeg until smooth and creamy.
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Once the cupcakes are completely cooled, frost them with the eggnog buttercream.
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Optional: sprinkle with additional ground nutmeg for garnish.
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Enjoy your delicious Gingerbread Cupcakes with Eggnog Buttercream!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 48g16%
- Sugars 32g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
