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gingerbread cupcakes
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Gingerbread Cupcakes

Gingerbread cupcakes topped with a white chocolate cream cheese frosting!
Servings 12 cupcakes
Author The Cupcake Chronicles

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.

Notes