GINGERBREAD CUPCAKES WITH EGGNOG BUTTERCREAM #CHRISTMASSWEETSWEEK Recipes

After participating in BrunchWeek last April/May, I am so excited to celebrate #ChristmasSweetsWeek with a group of wonderful bloggers and sponsors! I am starting the week with these festive Gingerbread Cupcakes with Eggnog Buttercream.

The gingerbread cupcake base features Dixie Crystals light brown sugar and Cabot butter. I added LorAnn super-strength eggnog flavor to the buttercream and topped the cupcakes with this fun Reindeer Food Sprinkles Mix from Sweets & Treats. Check out the giveaway below to see the fun prizes from these sponsors.

Looking for more cupcake recipes? Try my Chocolate Covered Pretzel Cupcakes, Nutella Buttercream Cupcakes, and Chai Spiced Cupcakes.

Welcome to #ChristmasSweetsWeek 2018 hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and a fun giveaway? 44 bloggers from around the country have come together to share over 180 sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, martinis, cocoa, and more! Our #ChristmasSweetsWeek sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!

Ingredients
Gingerbread Cupcakes:

• 1/2 cup unsalted butter softened at room temperature, preferably Cabot
• 1/2 cup light brown sugar preferably Dixie Crystals
• 1/2 cup molasses
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup milk

Eggnog Buttercream:

• 1 cup unsalted butter softened at room temperature, preferably Cabot
• 4 cups powdered sugar preferably Dixie Crystals
• 1 teaspoon eggnog extract preferably LorAnn’s
• 1 teaspoon vanilla extract
• Pinch salt
• 2-4 tablespoons eggnog

Instructions
To make the Gingerbread Cupcakes:

1. Preheat oven to 350˚F. Line 12 muffin tins with liners or grease.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy. Mix in the molasses, then the eggs one at a time, and the vanilla extract.
3. ……………………………………..

for full instruction please see : tarasmulticulturaltable.com