Happy Holidays! With this being my first Christmas post ever, I had to start out with an amazing one! Today we have flavorful and moist gingerbread cupcakes topped with a delicious white chocolate frosting. This combo is one that cannot be beat. The gingerbread cupcakes filled with the best winter baking ingredients: molasses, cinnamon, ginger, nutmeg, allspice, add up to a tasty cake. This cupcake pairs beautifully with the white chocolate buttercream, which is super simple to make and has the perfect amount of sweetness. But let’s talk about the real star of the show here: that they’re cute green trees! Find the recipe below along with all the tips and tricks from the blog post! Happy Baking 🙂
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HOW TO MAKE GINGERBREAD CUPCAKES WITH WITH CHOCOLATE BUTTERCREAM:
For the Gingerbread Cupcakes:
- Preheat oven to 350°F, line a 12-count cupcake tin with liners; set aside.
- In a medium size bowl, whisk all of the dry ingredients and spices together: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
- In a large bowl with a hand mixer or in a stand mixer with a paddle attachment, beat butter and brown sugar together until creamy. Then, beat in the egg, and then beat in the milk, molasses, and vanilla.
- (NOTE: the batter will look grainy, that is OK, it will be fixed in the next step where we add the flour!)
- Gradually add in dry ingredients and mix just until all the flour is combined into the wet mixture.
- Divide batter evenly among the 12 cupcake liners and bake for about 20 minutes or until a toothpick comes out clean with a few crumbs. Set on a cooling rack to cool.
For the White Chocolate Frosting:
Melt white chocolate chips in a small saucepan on low stirring occasionally until melted; set aside to cool.
In a large bowl with a hand mixer or in a stand mixer with a paddle attachment, beat butter until creamy, add in cooled white chocolate a little at a time and then add in the powdered sugar, salt, and heavy cream. Beat until thick and fluffy. Add more powdered sugar to thicken or more cream to thin if necessary. Dye the frosting green if desired. I got my food coloring from here.
TO ASSEMBLE:
Transfer green dyed frosting into a piping bag with a closed star piping tip (Ateco 849) Start by piping a heavy amount for the bottom part of the tree then release pressure and move the tip up to pipe the next layer of the tree and repeat until the tree is your desired height. Top with a star and sprinkles for ornaments.
Kick off the holidays with these beautiful but also delicious cupcakes. When you make these please tag me in the picture on Instagram @thebigbootybaker I would love to see it. You can also email me at thebigbootybaker@gmail.com
Gingerbread Cupcakes with White Chocolate Buttercream
Ingredients
Gingerbread Cupcakes
- 1 ⅓ cups (166g) all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ cup (113g) unsalted butter at room temperature
- ½ cup (100g) packed light or dark brown sugar
- 1 egg
- ½ cup (160g) molasses
- 1 tsp vanilla extract
White Chocolate Buttercream Frosting
- 1 cup (170g) white chocolate chips
- 1/2 cup (113g) unsalted butter at room temperature
- 2½ cups (300g) powdered sugar
- ¼ tsp salt
- 2-3 tbsp heavy cream
- food coloring
Instructions
To Make The Cupcakes:
- Preheat oven to 350°F, line a 12-count cupcake tin with liners; set aside.
- In a medium size bowl, whisk all of the dry ingredients and spices together: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
- In a large bowl with a hand mixer or in a stand mixer with a paddle attachment, beat butter and brown sugar together until creamy. Then, beat in the egg, and then beat in the milk, molasses, and vanilla.
- Gradually add in dry ingredients and mix just until all the flour is combined into the wet mixture.
- Divide batter evenly among the 12 cupcake liners and bake for about 20 minutes or until a toothpick comes out clean with a few crumbs. Set on a cooling rack to cool.
To Make The Frosting:
- Melt white chocolate chips in a small saucepan on low stirring occasionally until melted; set aside to cool.
- In a large bowl with a hand mixer or in a stand mixer with a paddle attachment, beat butter until creamy, add in cooled white chocolate a little at a time and then add in the powdered sugar, salt, and heavy cream. Beat until thick and fluffy. Add more powdered sugar to thicken or more cream to thin if necessary. Dye the frosting green if desired.
To Make The Trees:
- Transfer green dyed frosting into a piping bag with a closed star piping tip (Ateco 849. Start by piping a heavy amount for the bottom part of the tree then release pressure and move the tip up to pipe the next layer of the tree and repeat until the tree is your desired height. Top with a star and sprinkles for ornaments.