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Gingerbread Mini Cupcakes with Whipped Vanilla Buttercream
Photo courtesy MilkMeansMore.Org

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
  1. Adjust oven rack to low-middle position; preheat oven to 350°F. Line 20 mini muffin cups with cupcake liners.
Cupcakes
  1. In a medium bowl whisk flour, ginger, cinnamon, cloves, nutmeg, and salt.
  2. 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.
  3. 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
  1. 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.
  2. 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

Print Recipe
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