Gingerbread Cupcakes with Candy Cane Frosting
Light, fluffy, full of warm spices and rich molasses, and topped with a peppermint buttercream frosting loaded with candy cane pieces.
Ingredients
- 2 -1/2 cups all-purpose flour
- 1/ cup - granulated sugar
- 1-1/2 tsp baking soda
- 1 egg
- ½ cup unsalted butter - room temperature
- ¾ cup dark unsulfered Molasses - I like to use Grandmas brand
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp ground ginger
- ½ tsp salt
- 1 cup hot water
- BUTTERCREAM
- ½ cup unsalted butter
- 2 cups powdered Sugar
- 1-1/2 tsp Vanilla Extract
- 2 tbsp milk - any kind
- 5-6 crushed candy canes
- Optional - 1/4 tsp Peppermint extract
Instructions
- In a large bowl, whisk together flour, baking soda, salt and spices
- Cream together butter and sugar until light and fluffy and then beat in eggs and molasses
- Stir in dry ingredients until just combined
- Add hot water and beat until smooth
- Put batter into a well-greased cupcake pan or with cupcake liners, only filling about 2/3 of the way. I like to use a large cookie scoop to make sure the same amount of batter goes into each cupcake.
- Bake in the oven at 325 degrees for 15-20 minutes or until a toothpick comes out clean. They may need to bake a bit longer depending on your oven.
- Allow to fully cool before frosting
- BUTTERCREAM
- Place butter in the bowl of a stand mixer and mix until light and fluffy
- Add 1 cup of powdered sugar and beat on medium speed until fully combined
- Add vanilla and milk, and then the remaining 1 cup of powdered sugar
- Turn the mixer to med-high and whip for 3-4 minutes or until your desired consistency
- Stir in candy cane pieces
Tried this recipe?Let us know how it was!