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Gingerbread Cupcakes with White Chocolate Buttercream

Festive tree gingerbread cupcakes topped with a delicous candy white chocolate frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings 12 Cupcakes

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.