Gingerbread Cupcakes with Honey Buttercream
Servings 12 Cupcakes
Fluffy gingerbread cupcakes topped with a silky honey buttercream frosting and finished off with sprinkles!
Ingredients
Cupcakes:
- ½ cup Unsalted Butter softened
- ½ cup Dark Brown Sugar packed
- 1 large egg room temperature
- ½ cup Buttermilk
- ½ cup Molasses
- 1 teaspoon Vanilla Extract
- 1½ cup All Purpose Flour
- ½ teaspoon baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoon Ground Ginger
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Ground Cloves
- Dash of Salt
Frosting:
- 4½ cups powdered Sugar
- ¾ cup Unsalted Butter softened
- 5-6 tablespoons Heavy Cream
- 1½ tablespoons honey
- Dash of Salt
- Sprinkles
Instructions
Cupcakes:
- Preheat oven to 350°F.
- Line cupcake pan.
- Cream together butter and brown sugar in a large bowl or stand mixer.
- Add egg and beat until combined.
- Add milk, molasses, and vanilla and beat until combined, batter will be lumpy.
- In a separate bowl, sift together dry ingredients.
- Slowly add dry ingredients to wet ones while the mixer runs on low speed.
- Beat until completely incorporated.
- Fill cupcake liners 2/3 full with batter and bake for 19-21 minutes or until toothpick comes clean.
Frosting:
- Beat together confectioners’ sugar and butter on low for about 1 minute, increase to medium speed and beat for 1 more minute. Mix should be crumbly.
- Add heavy cream, honey, and salt and beat on high for about 3 minutes until smooth.
- Pipe frosting onto cooled cupcakes, add sprinkles and enjoy!
Notes
- Cupcake recipe adapted from Sally's Baking Addiction.
Nutrition
Calories: 521kcal | Carbohydrates: 80g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 76mg | Potassium: 286mg | Fiber: 1g | Sugar: 66g | Vitamin A: 726IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg
Find it online: www.sugarandsoul.co/gingerbread-cupcakes-honey-buttercream/