GINGERBREAD CUPCAKES WITH EGGNOG BUTTERCREAM Recipes

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These moist Gingerbread Cupcakes with Eggnog Buttercream Frosting are made from scratch and the perfect handheld non-cookie treat for your holiday party this year!  Made with molasses, ginger, cinnamon, and other spices, these cupcakes taste just like Christmas.

I’m starting a new thing I’m calling “Reader Requests”.  For the past few weeks, I’ve had a survey up on some of my most popular blog posts and have been collecting feedback from visitors to my site.  One of the questions where I asked readers if they had any specific recipes they would like to see on the blog has been eye-opening for me and inspired me to start this new series.

Ingredients
1/2 cup butter, softened to room temperature
1/2 cup light brown sugar, packed
1 large egg, room temperature
1/2 cup whole milk, room temperature
1/2 cup molasses
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pinch of ground allspice
1 batch eggnog buttercream frosting or other favorite frosting recipe

Instructions

  • Preheat the oven to 350 degrees F and line a muffin pan with cupcake liners.  
  • In a stand mixer, beat butter and brown sugar on medium speed using a paddle attachment until light and creamy, about 2 minutes.
  • Add the egg, milk, molasses, and vanilla, mixing well and scraping down the sides and bottom of the bowl with a rubber spatula.  Don’t worry if the ingredients don’t totally combine – they will finish coming together with the addition of the dry ingredients in the next step.
  • For full instructions please see : houseofnasheats.com


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