Gingerbread Cupcakes With Cinnamon #christmas#holidays#holidayrecipes

If there’s something that absolutely screams Christmas, it’s those Gingerbread Cupcakes with Cinnamon Browned Butter Buttercream I made in partnership with McCormick. candy gingery cupcakes made with brown sugar, molasses and a hint of vanilla extract. Then baked up and frosted with a cinnamon infused buttercream.




Did you ever beautify a gingerbread residence as a kid? one in all my preferred youth reminiscences is of spending the day at my Aunt Carol’s residence with my cousins, decorating gingerbread houses. She’d bake the gingerbread homes from scratch before we arrived.

INGREDIENTS


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon McCormick Ginger, Ground
  • 1 teaspoon McCormick Cinnamon, Ground
  • 1/4 teaspoon McCormick Nutmeg, Ground
  • 1/4 teaspoon McCormick Cloves, Ground
  • 1/4 teaspoon kosher salt
  • 1/3 cup whole milk, at room temperature
  • 1 stick (1/2 cup) salted butter, at room temperature
  • 1/2 cup light brown sugar, packed
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1/2 cup molasses
  • 1 egg, at room temperature

CINNAMON BROWNED BUTTER FROSTING

  • 2 sticks (1 cup) salted butter at room temperature
  • 2-3 cups powdered sugar
  • 2 tablespoons honey
  • 1 teaspoon McCormick Pure Vanilla Extract
  • 1 teaspoon McCormick Cinnamon, Ground

INSTRUCTIONS


  1. Preheat the oven to 350 stages F. Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt. 
  3. the use of an electric powered mixer, beat collectively the butter and brown sugar until mild and fluffy. Beat in the vanilla, molasses and egg till combined. upload the milk, alternating with the flour mixture until the whole lot is combined. 
  4. Divide the batter evenly a few of the organized muffin pan. switch to the oven and bake till a toothpick inserted into the center of every comes out with wet crumbs attached, 18-22 mins. let cool earlier than frosting.
  5. To make the buttercream. upload 1 stick butter to a skillet set over medium warmness. allow the butter to brown gently until it smells toasted, approximately 2-3 mins. Stir frequently. dispose of from the warmth and transfer the butter to the integration bowl, allow cool till it's room temp.
  6. add the remaining stick of butter and a couple of cups powdered sugar. Beat the butter and powdered sugar collectively until the butter is light and fluffy. add the honey, vanilla, and cinnamon and beat until combined, adding greater powdered sugar as wanted till your preferred consistency is reached. 
  7. Frost and beautify cupcakes as preferred. experience!

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