It has been quite a while since I’ve had some time to sit down and post what with all of the holiday business! I had big dreams for all of the beautiful and delicious things I would make around Christmas time. As it is, I’ve only had time to whip up a couple kinds of cookies in a hurry and didn’t have time to document the process. But I spent extra time this past week in making sure to document these Gingerbread Cupcakes that I made for our church staff/volunteer lunch. I was very pleased with how they turned out!

The cupcake itself is a soft gingerbread cupcake full of festive flavor, including cinnamon, cloves, nutmeg and allspice. These aromatic cupcakes filled my apartment with the most delightful smell. To top the cupcakes, I whipped up a batch of Cinnamon Buttercream. It paired very nicely with the ginger cupcake! Then for the decor, I went the simple route of using some Christmas sprinkles and store-bought gingies. The results…adorable!

First, start by baking your cupcakes. The recipe is very straightforward, and includes stirring in a stream of baking soda/boiling water at the end, making for a smooth, glossy batter.

Once the cupcakes have cooled completely, pipe on some of that delicious Cinnamon Buttercream, and top with sprinkles and a gingerbread man.

These cute and tempting treats are sure to steal the show at any holiday gathering!

Gingerbread Cupcakes with Cinnamon Buttercream

For the Cupcakes:

• 1 cup butter, softened
• 1 cup brown sugar
• 3/4 cup molasses
• 2 eggs 
• 1/2 teaspoon ground ginger
• 2 teaspoons lemon juice
• 2 1/4 cups flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/2 teaspoon salt
• 1/2 cup boiling water
• 1/2 teaspoon baking soda

For the Buttercream:

• 1 1/2 cups butter, softened
• 3 teaspoons cinnamon
• 3 teaspoons vanilla
• 6 cups powdered sugar
• Milk

For the Cupcakes:

1. Preheat oven to 350 degrees F. Line 2 cupcake pans with cupcake liners.
2. Beat butter until light and fluffy.
3. Add the brown sugar to the butter and beat for 1-2 minutes.
4. Beat in the molasses, scraping down the sides to fully incorporate.
5. Beat in eggs, one at a time, then beat in the ginger and lemon juice.
6. Add the flour, spices and salt; stir together until just combined.
7. Stir the baking soda and boiling water together in a small bowl. Drizzle the mixture into the batter while mixing at low speed. Beat until batter is smooth.
8. Fill prepared cupcake cups about 2/3 full with batter.
9. Bake for 18-20 minutes, or until a toothpick inserted into the middle comes out clean.
10. Let cupcakes cool in their pans for 5 minutes.
11. Remove cupcakes to a wire rack to cool completely.

For the Buttercream:

• Beat butter in mixer until moderately whipped.  
• Beat in the cinnamon and vanilla.
• Add the powdered sugar, a bit at a time, until combined.
• Stir in milk until desired consistency is reached.
• Pipe buttercream onto cooled cupcakes and top with sprinkles and gingerbread men.

Makes about 24 cupcakes