The Recipe Critic · by Alyssa Rivers
Gingerbread Cupcakes
NUTRITION · PER SERVING65M COOK
CAL 16%·PRO 6%
CARBS 40G51% OF CAL
0G FIBER10G OTHER30G TOTAL SUGAR
FAT 16G47% OF CAL
8G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist gingerbread cupcakes topped with white chocolate buttercream frosting. Warm spices and molasses make them festive and perfect for holiday entertaining.
dessertamericanbaked good🥣 mixer🥧 baking dish⚡ microwave🔥 ovenvegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 2 ¼ Cups Cake Flour
- ¾ Cup Granulated Sugar
- ½ Cup Dark Brown Sugar
- 1 Tablespoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 ½ Teaspoon Ground Cinnamon
- 1 ½ Teaspoon Ground Ginger
- ¾ Teaspoon Ground Cloves
- 1 Cup Buttermilk
- ¼ Cup Milk
- 2 Teaspoons Vanilla
- ½ Cup Vegetable Oil
- 1/3 Cup Molasses
- 3 Eggs
- 8 Ounces White Chocolate
- 1 Cup Unsalted Butter (Softened)
- 2 Cups Powdered Sugar
- 1 Teaspoon Vanilla Extract
- 1 Dash Salt
- 1 Tablespoon Heavy Cream (if needed)
At a glance
PER SERVING · TIME 65M
CAL 16%·PRO 6%
CARBS 40G51% OF CAL
0G FIBER10G OTHER30G TOTAL SUGAR
FAT 16G47% OF CAL
8G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 30m
- Sodium
- 113mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 140mg
- Calcium
- 60mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 113MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.