The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
These Gingerbread Cupcakes are Perfectly Spiced with Cinnamon.
Looking for a delicious, festive frosting recipe to top your gingerbread cupcakes? Look no further than our cinnamon buttercream frosting recipe! This delicious frosting is the perfect way to add an extra touch of flavor to your festive cupcakes.
Growing up, my dad always loved gingerbread cupcakes with cinnamon buttercream frosting. No matter what time of year it was, he would make a batch of them and enjoy them with friends. Even now, as an adult, I love to make a batch of gingerbread cupcakes for him and enjoy them with him.
One of the things I love about gingerbread cupcakes is the combination of ginger flavor with the spices in the frosting. Cinnamon is a well-known flavor combination for gingerbread, and together they add just the right amount of warmth and sweetness to the frosting.
Even though my dad is no longer around to enjoy a batch of gingerbread cupcakes with me, I know he is always happy in his memory. Each time I make a batch for him, I feel like I am giving him a small bit of happiness. And that is something I cherish deeply.
Q: What are the ingredients in the frosting?
A: The ingredients in the frosting are: cream cheese, butter, sugar, cinnamon, vanilla extract.
Q: What type of sugar should I use in the frosting?
A: You can use granulated sugar or confectioners’ sugar.
Q: How do I make the frosting?
A: The frosting is made by combining cream cheese, butter, sugar, cinnamon, and vanilla extract in a mixer bowl. The frosting can be made in advance and stored in the refrigerator for up to three days.
Q: What if I don’t have cream cheese?
A: You can substitute butter for cream cheese in the frosting, but the frosting will not be as rich and flavorful.
Q: What are some tips for cinnamon frosting?
A: Always use cold cream cheese in cinnamon frosting to keep it light and fluffy. Cinnamon is a very strong spice, so too much can overpower the flavor of the frosting. Be sure to use only a thin layer of frosting on the cupcake, as too much can make the cinnamon flavor overwhelming.
Gingerbread Cupcakes with Cinnamon Buttercream Frosting
Looking for a delicious, festive frosting recipe to top your gingerbread cupcakes? Look no further than our cinnamon buttercream frosting recipe! This delicious frosting is the perfect way to add an extra touch of flavor to your festive cupcakes.
Ingredients
- 115 g unsalted butter, softened
- 195 g plain flour
- 225 g unsalted butter, softened
- Decorations of your choice – sprinkles, mini cookies, cachous
- Pinch of salt
- 1/4 teaspoon all spice
- 1.5 teaspoons baking powder
- 1 cup caster sugar
- 1 teaspoon cinnamon
- 1/2 cup dark brown sugar, packed
- 25 g cornflour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 large eggs, room temp
- 1 cup milk
- 3 tablespoons plain flour
- 1/2 teaspoon salt
- 1/3 cup treacle
- 1/2 tablespoon vanilla
- 1 teaspoon vanilla extract
- 1/3 cup whole milk, room temp
Instructions
FOR THE GINGERBREAD CUPCAKES
- Preheat oven to 180C / 320F (160C fan). Line a 12 hole muffin tray with large cupcake cases.
- Sift together the flour, cornflour, baking powder, spices and salt and mix them well. Set aside.
- Beat the butter and sugar together until light and creamy. Add the eggs, one at a time, beating well between each. Add the vanilla and treacle and beat well until all completely mixed.
- Add half of the flour and beat on very low until almost combined. Add the milk and mix until just combined then add the remaining flour mix and mix with a spatula until just combined (make sure not to overmix)
- Divide the batter between the 12 cupcake cases to roughly ⅔ full (an ice cream scoop or large cookie scoop makes this easy) and bake for 18-22 minutes until a toothpick inserted comes out with a crumb or two (they will continue to cook with residual heat once removed from the oven) – notes.
- Place the cupcakes on a wire rack to cool completely before frosting.
FOR THE CINNAMON BUTTERCREAM
- While the cupcakes are in the oven, you can begin the cinnamon buttercream. In a small saucepan whisk together the milk, flour and vanilla until smooth. Heat over low heat for a few minutes until it thickens to a very thick paste.
- Pour the paste into a bowl, cover with plastic wrap making sure the plastic wrap is touching the paste (this will stop the top from forming a skin), then allow to cool to room temperature. You can speed this up by putting it in the fridge but make sure it’s room temp, not cold, when you use it.
- Once the paste is completely cool, beat together the butter and sugar until really creamy (about 5 minutes). Make sure to regularly scrape down the sides of the bowl.
- Add the cinnamon and salt and beat together.
- Now add the paste, 1 large spoonful at a time and beating to combine between each. Finally, beat for 5-7 minutes. If it looks like it separates at the start, don’t worry, keep on beating and it will beat up into an almost whipped cream consistency. Scrape down the sides from time to time.
- Transfer your cinnamon buttercream to a piping bag with a star piping tip attached. Pipe onto the cooled cupcakes and decorate with gingerbread cookies or sprinkles.
