Gingerbread Cupcakes With Vanilla Bean Frosting

- The Delicious Spoon

"Gingerbread is a flavour synonymous with Christmas Time so why not take this holiday favourite to the next level with these Gingerbread Cupcakes with Vanilla Frosting! Tender cupcakes made with the rich flavour of molasses and brimming with holiday spice!"

- The Delicious Spoon

Ground Ginger

key ingredient:

Ingredients:

– unsalted butter – light brown sugar packed – egg – milk room temperature – molasses – vanilla extract – pastry flour – baking powder – baking soda – salt – ground cinnamon – ground ginger – ground nutmeg – ground cloves Vanilla Bean Frosting – unsalted butter – icing sugar – heavy cream – vanilla bean paste

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Gingerbread Cupcakes with Vanilla Bean Frosting Recipe

Yield

12 Cupcakes

Course

Dessert,  Treat

prep time

15 Minutes

Cuisine

North American

1. Preheat oven to 350F and line a muffin tin with cupcake liners. Set aside.

Instructions:

2. Add the sugar gradually while beating.  Once all the sugar is blended until smooth use a spoon to stir in the sour cream just until blended.

Instructions:

3. Add in one egg, 1/2 cup room temperature milk, 1 tsp vanilla extract and 1/2 cup molasses and beat on medium speed until well combined.

Instructions:

4. In a medium bowl mix together 1 1/2 cups pastry flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg and 1/4 tsp ground cloves.

Instructions:

5. Slowly pour flour mixture into the molasses mixture and continue to beat with a hand mixer on medium speed just until combined well.

Instructions:

6. Use an ice cream scoop to fill the cupcake liners 3/4 of the way full. Bake for 18-20 minutes or until a toothpick inserted into the centre of one of the cupcakes comes out clean. Then remove from the oven and let the cupcakes cool completely.

Instructions:

7. Prepare vanilla bean frosting.

Instructions:

1. In a large bowl add 1 1/2 cups of softened unsalted butter and beat with a hand mixer on medium-high until the butter is light and fluffy and nearly white in colour. About 5 minutes.

Vanilla Bean Frosting:

2. Add in 4 tbsp of heavy cream and 2 tsp of vanilla bean paste. Continue to beat on medium while slowly adding in the 4 1/2 cups of icing sugar. Continue to beat until the frosting looks light and fluffy scraping down the sides of the bowl occasionally. About 5-6 minutes

Vanilla Bean Frosting:

3. Frost completely cooled cupcakes and decorate with a small gingerbread man, sprinkles or decorative sugar.

Vanilla Bean Frosting:

Visit The Delicious Spoon for more notes and tips on making the BEST Gingerbread Cupcakes with Vanilla Bean Frosting!

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Enjoy!

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