Enjoy these festive Gingerbread Maple Cupcakes. They combine warm gingerbread spices with a sweet, creamy maple frosting for a perfect holiday treat.
Author:Elias Rodger
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:45 minutes
Yield:12 cupcakes
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs
1/2 cup molasses
1/2 cup buttermilk
1 cup powdered sugar (for frosting)
1/4 cup softened butter (for frosting)
2 tablespoons maple syrup (for frosting)
1-2 tablespoons milk (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the molasses.
Alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Fill the cupcake liners about two-thirds full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely on a wire rack.
To make the frosting, beat the 1/4 cup butter until smooth. Gradually add the powdered sugar.
Beat in the maple syrup and 1 tablespoon of milk. Add more milk, if needed, to reach a smooth, spreadable consistency.
Once cupcakes are cool, frost them generously.
Notes
Use high-quality pure maple syrup for the best frosting flavor.
You can substitute sour cream for buttermilk if needed.
Cool the cupcakes completely before frosting to prevent the frosting from melting.