Gingerbread Cupcakes with Orange Buttercream Frosting

Author: Sarah Bates | The Chef Next Door

Makes 18 cupcakes

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup sugar

2 eggs

1/2 cup molasses

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon chopped crystallized ginger

3/4 teaspoon ground cinnamon

1/2 teaspoon ground allspice

3/4 cup milk

For the frosting:

1/4 cup (1/2 stick) unsalted butter, at room temperature

1 teaspoon pure orange extract

1/2 teaspoon pure vanilla extract

2 cups powdered sugar

1 to 2 Tablespoons milk

Preheat the oven to 350 degrees. Place baking cups in 18 regular-size muffin tins.

In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, until combined. Add the molasses. 

In a medium bowl, whisk together the flour, baking powder, salt, ginger, and spices. Alternately add the dry ingredients and the milk to the wet ingredients in small batches. Spoon the batter evenly into the prepared muffin tins.

Bake the cupcakes for 18 to 20 minutes, or until a cake tester inserted into the center comes out clean. Cool in the pan for 5 minutes, then move the cupcakes to cooling racks to cool completely. 

While the cupcakes cool, make the frosting. In the bowl of a stand mixer, beat the butter and extracts until creamy. Slowly beat in the powdered sugar, a little at a time, until smooth. Add the milk, 1 teaspoon at a time, until the frosting is spreadable.

Spread a generous amount of frosting on top of each cupcake. Store any leftovers covered in the refrigerator.

Bon Appétit!