- Level
- very easy
- Prep Time
- 35 mins
- Total Time
- 1 h 50 m
- Serves
- 12
Ingredients
- Cupcakes:
- 1 cup
- all-purpose flour
- 250 mL
- 1 tbsp
- ground ginger
- 15 mL
- 1 tsp
- ground cinnamon
- 5 mL
- ½ tsp
- baking soda
- 2 mL
- ½ tsp
- baking powder
- 2 mL
- ¼ tsp
- sea salt
- 1 mL
- â…› tsp
- ground allspice
- 0.5 mL
- â…› tsp
- ground cloves
- 0.5 mL
- ½ cup
- granulated sugar
- 125 mL
- ¼ cup
- unsalted butter, at room temperature
- 60 mL
- 1
- large egg, at room temperature
- 3 tbsp
- fancy molasses
- 45 mL
- ½ cup
- 2% milk
- 125 mL
- 1 tsp
- pure vanilla extract
- 5 mL
- Brown Butter Buttercream:
- ½ cup
- unsalted butter
- 125 mL
- ½ cup
- icing sugar
- 125 mL
- ½ tsp
- pure vanilla extract
- 2 mL
- 1 tbsp
- 35% cream
- 15 mL
- 12
- mini gingerbread cookies, such as ShaSha
Method
Step 1
Position rack in centre of oven, then preheat to 175°C (350°F). Line a 12-cup muffin pan with liners
Step 2
Cupcakes: Stir flour with ginger, cinnamon, baking soda, baking powder, salt, allspice and cloves in a medium bowl. Set aside.
Step 3
Beat granulated sugar with butter in a large bowl, using an electric mixer on medium, until combined. Beat in egg and molasses, then milk and vanilla extract, until combined. Beat in flour mixture until just combined. Divide batter evenly between liners.
Step 4
Bake until a toothpick inserted in the centre of a cupcake comes out clean, 18 to 20 mins. Cool cupcakes in the pan on a wire rack for 10 mins. Then remove cupcakes from pan and cool completely, about 1 hr.
Step 5
Brown butter buttercream: Meanwhile, melt butter in a medium saucepan set over medium. When butter becomes foamy, stir often until it smells nutty and turns dark brown, about 4 mins. Immediately remove from heat and pour into a large bowl. Refrigerate until it reaches the consistency of room-temperature butter, about 20 mins. Add icing sugar, vanilla extract and cream to butter. Beat, using an electric mixer on medium, until fluffy.
Step 6
Frost about 1½ tbsp (27 mL) buttercream over each cupcake, then garnish with gingerbread cookies.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 cupcake)
- Calories:
- 250
- Fat:
- 13 g
- Saturated Fat:
- 8 g
- Carbs:
- 31 g
- Fibre:
- 1 g
- Sugar:
- 20 g
- Cholesterol:
- 50 mg
- Protein:
- 2 g
- Sodium:
- 160 mg
