GINGER SNAP CUPCAKES W/CINNAMON BUTTERCREAM FROSTING

Jo Anne Sugimoto

By
@sugarnspicetedibears

By request for Krystal, hope that these cupcakes turn out well for you!


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Comments:

Serves:

Makes 12 Cupcakes

Ingredients

2 c
all purpose flour
1 1/2 tsp
baking soda
1/4 tsp
kosher salt
6 Tbsp
butter, softened
1 c
brown sugar, packed
2 tsp
ground ginger
2 tsp
ground cinnamon
1/2 tsp
ground cloves
1/4 tsp
ground black pepper
1 large
egg
1/4 c
molasses
3/4 c
buttermilk

CINNAMON BUTTERCREAM FROSTING:

1 c
butter, room temperature
3 3/4 c
powdered sugar, sifted
3 to 4 Tbsp
milk
2 tsp
vanilla extract
1 tsp
cinnamon

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy