Gingerbread Cup cakes with Whipped Vanilla Butter cream
R ecipe courtesy of Megan Gundy of “What Megan’s M aking” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 20
Cupcakes:
•11/2 cups all-purpose flour
•11/2 tablespoons ground ginger
•2 teaspoons ground cinnamon
•1/4 teaspoon ground cloves
•1/2 teaspoon ground nut meg
•1/2 teaspoon salt
•11/2 cups unsalted butter, at room temperature
•11/2 cups granulated sugar
•3 tablespoons molasses
•4 large eggs
•2 teaspoons vanilla extract
Whipped Vanilla Buttercream:
•1 cup (2 sticks) butter, softened
•2 teaspoons vanilla extract
•4 cups powdered sugar
•2-4 tablespoons heavy whip ping cream
•1 pinch salt
•cinnamon, for topping
Adjust oven rack to lower-middle position and preheat oven to 350˚ F. Line muffin pan with cupcake liners. Set aside.
To make cupcakes: In medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg and salt.
In large bowl of stand mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add molasses and beat until incorporated. Beat in eggs, one at a time, then beat in vanilla. Add flour mixture and mix on low speed until just combined.
Divide batter evenly among muffin cups, filling each about 3/4 full. Bake 30 minutes, or until toothpick inserted in center cupcake comes out clean or with moist crumbs. Let cupcakes cool 10 minutes then transfer to wire rack to cool completely.
To make whipped vanilla buttercream: In large bowl of stand mixer, beat butter on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and, with mixer on low, slowly add in 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 cooled cupcakes and sprinkle with cinnamon.