These white chocolate gingerbread cupcakes have all the holiday flavors you need in your life this season.
Well guys, we did it. We made it to Christmas after the longest year in human history. Well…almost. With just a couple days left we decided to sneak in 1 more holiday recipe! And we think we might have saved the best for last. Trust us when we say that these gingerbread cupcakes will not dissapoint.
Why we love these cupcakes
Gingerbread is a classic holiday flavor that really only makes an appearance for us in the month of December. For instance, last year we made this Gingerbread Bundt Cake and it was a huge hit. This year, we decided to take the classic gingerbread flavor and create cupcakes. Everyone loves a cupcake. Everyone. There’s also just something so warm and cozy about a good gingerbread dessert.
What makes these white chocolate gingerbread cupcakes so special?
What really makes these cupcakes special you ask? Well, it might be the white chocolate cream cheese frosting. It might also be the cute little gingerbread cookie toppers. Or perhaps, it’s the sugared cranberries on top. It’s really hard to choose our favorite thing.
You’re probably thinking…”but I don’t like white chocolate”. Listen, neither do we. Does anyone really? If given the option to munch on a brick of white chocolate or just go without the snack we would just stay hungry. However, something truly special happens when you melt some down and toss it into your cream cheese frosting. It’s a much more subtle white chocolate flavor that really compliments the gingerbread. Trust us. Delicious.
In closing, we truly hope you all have a safe and happy holiday.
We will see you all again in 2021 with more recipes that are hopefully baked for fun and not because we need to stress eat.
Happy Baking!
Gingerbread Cupcakes
Ingredients
- 1/2 cup unsalted butter room temp
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup molasses
- 1 tsp vanilla extract
- 1 1/3 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
For the white chocolate cream cheese frosting
- 1 stick unsalted butter room temp
- 8 ounces cream cheese softened
- 1 tsp vanilla
- 3 cups powdered sugar
- 1/4 cup white chocolate melted and cooled
Instructions
- Preheat oven to 350 degrees and line a cupcake tin with 12 liners.
- In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and brown sugar until creamy. About 2 minutes.
- Beat in the egg until combined.
- Scrape down sides of the bowl and beat in the molasses and vanilla.
- In a separate medium bowl, mix together the flour, baking soda, baking powder and spices.
- Turn the mixer to low and slowly add in the flour mixture. Mix until just combined and scrape down the sides of the bowl.
- Fill liners 2/3 of the way full and bake for 19-20 minutes or until a toothpick inserted comes out clean.
For the white chocolate frosting
- In the bowl of a stand mixer fitted with the paddle attachment beat together the butter and the cream cheese. Add in the vanilla.
- Slowly add in the powdered sugar and beat until fluffy.
- Pour in the melted white chocolate and mix until combined.
Assembly
- Once cupcakes are cooled, pipe the icing on each cupcake and garnish with gingerbread cookies if desired.