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Level
very easy
Prep Time
35 mins
Total Time
1 h 50 m
Serves
12

Ingredients

Cupcakes:
1 cup
all-purpose flour
250 mL
1 tbsp
ground ginger
15 mL
1 tsp
ground cinnamon
5 mL
½ tsp
baking soda
2 mL
½ tsp
baking powder
2 mL
¼ tsp
sea salt
1 mL
⅛ tsp
ground allspice
0.5 mL
⅛ tsp
ground cloves
0.5 mL
½ cup
granulated sugar
125 mL
¼ cup
unsalted butter, at room temperature
60 mL
1
large egg, at room temperature
3 tbsp
fancy molasses
45 mL
½ cup
2% milk
125 mL
1 tsp
pure vanilla extract
5 mL
Brown Butter Buttercream:
½ cup
unsalted butter
125 mL
½ cup
icing sugar
125 mL
½ tsp
pure vanilla extract
2 mL
1 tbsp
35% cream
15 mL
12
mini gingerbread cookies, such as ShaSha

Method

Step 1

Position rack in centre of oven, then preheat to 175°C (350°F). Line a 12-cup muffin pan with liners.

Step 2

Cupcakes: Stir flour with ginger, cinnamon, baking soda, baking powder, salt, allspice and cloves in a medium bowl. Set aside.

Step 3

Beat granulated sugar with butter in a large bowl, using an electric mixer on medium, until combined. Beat in egg and molasses, then milk and vanilla extract, until combined. Beat in flour mixture until just combined. Divide batter evenly between liners.

Step 4

Bake until a toothpick inserted in the centre of a cupcake comes out clean, 18 to 20 mins. Cool cupcakes in the pan on a wire rack for 10 mins. Then remove cupcakes from pan and cool completely, about 1 hr.

Step 5

Brown butter buttercream: Meanwhile, melt butter in a medium saucepan set over medium. When butter becomes foamy, stir often until it smells nutty and turns dark brown, about 4 mins. Immediately remove from heat and pour into a large bowl. Refrigerate until it reaches the consistency of room-temperature butter, about 20 mins. Add icing sugar, vanilla extract and cream to butter. Beat, using an electric mixer on medium, until fluffy.

Step 6

Frost about 1½ tbsp (27 mL) buttercream over each cupcake, then garnish with gingerbread cookies.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dessert Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 cupcake)
Calories:
250
Fat:
13 g
Saturated Fat:
8 g
Carbs:
31 g
Fibre:
1 g
Sugar:
20 g
Cholesterol:
50 mg
Protein:
2 g
Sodium:
160 mg
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