GINGERBREAD CUPCAKES WITH EGGNOG BUTTERCREAM
These moist Gingerbread Cupcakes with Eggnog Buttercream Frosting are made from scratch and the perfect handheld non-cookie treat for your holiday party this year! Made with molasses, ginger, cinnamon, and other spices, these cupcakes taste just like Christmas.
I’m starting a new thing I’m calling “Reader Requests”. For the past few weeks, I’ve had a survey up on some of my most popular blog posts and have been collecting feedback from visitors to my site. One of the questions where I asked readers if they had any specific recipes they would like to see on the blog has been eye-opening for me and inspired me to start this new series.
Ingredients
1/2 cup butter, softened to room temperature
1/2 cup light brown sugar, packed
1 large egg, room temperature
1/2 cup whole milk, room temperature
1/2 cup molasses
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pinch of ground allspice
1 batch eggnog buttercream frosting or other favorite frosting recipe
Instructions
I’m starting a new thing I’m calling “Reader Requests”. For the past few weeks, I’ve had a survey up on some of my most popular blog posts and have been collecting feedback from visitors to my site. One of the questions where I asked readers if they had any specific recipes they would like to see on the blog has been eye-opening for me and inspired me to start this new series.
Ingredients
1/2 cup butter, softened to room temperature
1/2 cup light brown sugar, packed
1 large egg, room temperature
1/2 cup whole milk, room temperature
1/2 cup molasses
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pinch of ground allspice
1 batch eggnog buttercream frosting or other favorite frosting recipe
Instructions
- Preheat the oven to 350 degrees F and line a muffin pan with cupcake liners.
- In a stand mixer, beat butter and brown sugar on medium speed using a paddle attachment until light and creamy, about 2 minutes.
- Add the egg, milk, molasses, and vanilla, mixing well and scraping down the sides and bottom of the bowl with a rubber spatula. Don't worry if the ingredients don't totally combine - they will finish coming together with the addition of the dry ingredients in the next step.
- For full instructions please see : houseofnasheats.com
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