ginger snap cupcakes w/cinnamon buttercream frosting

How To Make ginger snap cupcakes w/cinnamon buttercream frosting

• 1

  Preheat oven to 350 degrees. Prep a 12-muffin tin with paper liners.
• 2

  In a medium bowl, whisk together flour, baking soda and salt.
• 3

  In a large bowl, cream together butter and brown sugar until light.
• 4

  Blend in spices and egg followed by molasses.
• 5

  Stir in half of the flour mixture, then the buttermilk and the remaining flour mixture. Mix until just blended, with no streaks of flour remain.
• 6

  Divide the batter evenly into the prepared muffin tin, and bake for 17 to 20 minutes, do a toothpick test and if it comes out clean, it's done.
• 7

  Remove the cupcakes onto a wire rack to completely cool before frosting them.
• 8

  CINNAMON BUTTERCREAM FROSTING:
• 9

  Cream butter with hand mixer on low speed till fluffy, 30 seconds.
• 10

  Add sugar, 3 Tbsp. milk, vanilla extract and blend lightly.
• 11

  Add cinnamon, continue mixing until sugar is incorporated, increase speed and beat till fluffy.
• 12

  If the frosting is stiff, add the remaining 1 Tbsp. of milk and blend well.
• 13

  Be sure that the cupcakes are completely cooled before frosting them.
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