Gingerbread Mini Cupcakes with Whipped Vanilla Buttercream
Photography Courtesy MilkMeansMore.Org
Featured in November/December 2020
Ingredients
Cupcakes
1½ cups all-purpose flour
1½ tablespoons ground ginger
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
½ teaspoon salt
1½ cups unsalted butter, room temperature
1½ cups granulated sugar
3 tablespoons molasses
4 large eggs
2 teaspoons vanilla
Whipped Vanilla Buttercream
1 cup (2 sticks) butter, softened
2 teaspoons vanilla
4 cups powdered sugar
2–4 tablespoons heavy whipping cream
Pinch salt
Cinnamon, for topping
Instructions
- Adjust oven rack to low-middle position; preheat oven to 350°F. Line 20 mini muffin cups with cupcake liners.
Cupcakes
- In a medium bowl whisk flour, ginger, cinnamon, cloves, nutmeg, and salt.
- In a large bowl or stand mixer cream butter and sugar until light and fluffy, about 3 minutes. Add flour mixture and mix on low speed until just until combined.
- Divide batter evenly among muffin cups, filling each about ¾ full. Bake 30 minutes or until a toothpick inserted in the center of the cupcakes comes out clean or with moist crumbs. Cool cupcakes in tins 10 minutes, then transfer to a wire rack to cool completely.
Whipped Vanilla Buttercream
- In a large bowl or a stand mixer beat butter on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and, with mixer on low, slowly add powdered sugar, cream, and salt, scraping down sides of bowl as needed.
- Once incorporated, whip frosting at least 3 minutes on medium-high or high speed. If frosting is too thick, gradually beat in additional cream. Pipe on top of cooked cupcakes and sprinkle with cinnamon. Makes 20 cupcakes.
Recipe courtesy MilkMeansMore.Org
