ginger snap cupcakes w/cinnamon buttercream frosting

How To Make ginger snap cupcakes w/cinnamon buttercream frosting

• Step 1
  Preheat oven to 350 degrees. Prep a 12-muffin tin with paper liners.
• Step 2
  In a medium bowl, whisk together flour, baking soda and salt.
• Step 3
  In a large bowl, cream together butter and brown sugar until light.
• Step 4
  Blend in spices and egg followed by molasses.
• Step 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.
• Step 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.
• Step 7
  Remove the cupcakes onto a wire rack to completely cool before frosting them.
• Step 8
  CINNAMON BUTTERCREAM FROSTING:
• Step 9
  Cream butter with hand mixer on low speed till fluffy, 30 seconds.
• Step 10
  Add sugar, 3 Tbsp. milk, vanilla extract and blend lightly.
• Step 11
  Add cinnamon, continue mixing until sugar is incorporated, increase speed and beat till fluffy.
• Step 12
  If the frosting is stiff, add the remaining 1 Tbsp. of milk and blend well.
• Step 13
  Be sure that the cupcakes are completely cooled before frosting them.
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