Gingerbread Cupcakes with Cinnamon Brown Butter Frosting
These Gingerbread Cupcakes with Cinnamon Brown Butter Frosting are the perfect sweet treat for the Christmas Holidays! Moist, so delicious, full of warming spices, and topped with cinnamon brown butter frosting simple enough to make any day of the week for a fun December treat.
Ingredients
Gingerbread Cupcakes
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter * at room temperature
- 1/2 cup dark brown sugar packed
- 1 egg * at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup molasses
- 1/2 cup milk * at room temperature
Cinnamon Brown Butter Frosting
- 2 sticks (1 cup) salted butter at room temperature, divided
- 2-3 cups powdered sugar
- 2 tbsp honey
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Cinnamon Ground
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. In a medium bowl combine the flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt.
- Using an electric mixer, beat together the butter and dark brown sugar until light and fluffy.
- Beat in the vanilla, molasses and egg until combined. Add the milk, alternating with the flour mixture until everything is combined.
- Divide the batter evenly among the prepared muffin pan, fill the muffin cups 2/3rds of the way full.
- Transfer to the oven and bake until a toothpick inserted into the center of each comes out with moist crumbs attached, 18-22 minutes. Let cool before frosting.
- Add 1 stick butter to a skillet set over medium heat. Brown butter lightly until it smells toasted, about 2-3 minutes.
- Stir often. Remove from the heat and transfer the butter to the mixing bowl, let cool until it’s room temp. Add the remaining stick of butter and beat until is light and fluffy.
- Mix in the honey, vanilla, and cinnamon and beat until evenly incorporated. Very gradually add the powdered sugar until it’s fully blended and smooth.
- Apply the Brown Butter Cinnamon Frosting to the cooled Gingerbread Cupcakes with a butter knife, small spatula, or a piping bag and tip. Decorate cupcakes as desired. Enjoy!