Mini Gingerbread Cupcakes with Cinnamon Frosting


These mini gingerbread cupcakes are full of warm, cozy flavors and topped with sweet cinnamon buttercream frosting-- perfect for the last stretch of winter.These mini gingerbread cupcakes are full of warm, cozy flavors and topped with sweet cinnamon buttercream frosting– perfect for the last stretch of winter.

These mini gingerbread cupcakes are full of warm, cozy flavors and topped with sweet cinnamon buttercream frosting-- perfect for the last stretch of winter.I love gingerbread and cinnamon at any time of year, butΒ they are even more delightful in cooler weather.

I would like to blame my love of bite-sized food for these being mini cupcakes, but to be honest, I’m intimidated by cake-creating.Β What if I mess it up? That’s an entire cake wasted! Better to start small and adorable, I think.

Of course, that leads to the problem with cute, tiny food– it’s gone too soon. On the other hand, it’s a built-in excuse to bake more! Β πŸ™‚


Mini Gingerbread Cupcakes with Cinnamon Frosting

Yield: 12 mini cupcakes

Ingredients

    For the cupcakes:
  • ΒΌ cup unsweetened applesauce
  • 3 tablespoons blackstrap molasses
  • 2 tablespoons milk of choice
  • ΒΎ cup flour of choice
  • 2 tablespoons brown sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder
  • Β½-1 teaspoon powdered ginger, depending on how strong of a gingerbread taste you want
  • ΒΌ teaspoon baking soda
  • ΒΌ teaspoon salt
    For the frosting:
  • 1 cup powdered sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon cinnamon
  • milk of choice, added Β½ teaspoon at a time

Instructions

  1. Preheat oven to 350Β° and grease a mini muffin tin with cooking spray.
  2. In a mixing bowl, stir the applesauce, molasses, and milk together until combined.
  3. In a separate bowl, combine flour, brown sugar, cinnamon, baking powder, powdered ginger, baking soda, and salt.
  4. Pour wet into dry and stir until just combined.
  5. Divide evenly into muffin tin and bake 7-10 minutes.
  6. Transfer to a wire rack to cool completely.
  7. Make the frosting: in an electric mixer, beat the powdered sugar, butter, and cinnamon together. Add the milk Β½ teaspoon at a time until your desired consistency is reached.
  8. Frost the cupcakes and enjoy!
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http://courtneyscookbook.com/2016/02/18/mini-gingerbread-cupcakes-with-cinnamon-frosting/

These mini gingerbread cupcakes are full of warm, cozy flavors and topped with sweet cinnamon buttercream frosting-- perfect for the last stretch of winter.

These mini gingerbread cupcakes are full of warm, cozy flavors and topped with sweet cinnamon buttercream frosting.

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