Gingerbread Cupcakes with Cinnamon Browned Butter Buttercream
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Half Baked Harvest · by Tieghan Gerard★ 4.2 (249)

Gingerbread Cupcakes with Cinnamon Browned Butter Buttercream

NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 6%
CARBS 58G52% OF CAL
2G FIBER10G OTHER46G TOTAL SUGAR
FAT 24G49% OF CAL
14G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender gingerbread cupcakes with molasses and warming spices, topped with cinnamon-infused browned butter buttercream. Moist and flavorful with classic holiday appeal.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon McCormick Ginger, Ground
  • 1 teaspoon McCormick Cinnamon, Ground
  • 1/4 teaspoon McCormick Nutmeg, Ground
  • 1/4 teaspoon McCormick Cloves, Ground
  • 1/4 teaspoon kosher salt
  • 1/3 cup whole milk, at room temperature
  • 1 stick (1/2 cup) salted butter, at room temperature
  • 1/2 cup light brown sugar, packed
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1/2 cup molasses
  • 1 egg, at room temperature
  • 2 sticks (1 cup) salted butter at room temperature
  • 2-3 cups powdered sugar
  • 2 tablespoons honey
  • 1 teaspoon McCormick Pure Vanilla Extract
PREP
20M
SODIUM
263MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.