Gingerbread Cupcakes with Eggnog Buttercream

In celebration of National Cupcake Day, recipe developer and chef Mary Jane Miller makes a cupcake that has all the flavors of the  holiday.

Gingerbread Cupcakes

1/2 cup unsalted butter, softened
1/2 cup brown sugar
1 egg
1/2 cup milk
1/2 cup molasses
1 tsp. vanilla extract
1 1/3 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. pumpkin pie spice
Eggnog Buttercream*

Heat oven to 350 degrees F.  Line 12 count muffin tin with paper liners.

In a large bowl, beat the butter and sugar together until smooth with an electric mixer.  Beat in egg, milk, molasses and vanilla, scraping sides and bottom of bowl as needed.

Mix in flour, baking powder, baking soda, salt, and pumpkin pie spice just until blended.

Spoon into prepared pan, filling no more than 2/3 full.  Bake 19 to 20 minutes or until toothpick inserted comes out clean.  Cool completely.  Frost with Eggnog Buttercream.  Store in an air tight container, refrigerated, for up to 1 week, though they won’t last that long.  Bring to room temperature before serving.

Makes 12


Eggnog Buttercream

1/2 cup unsalted butter, softened
1 tsp. vanilla extract
1/4 tsp. rum extract
1/4 tsp. grated nutmeg
2 cups powdered sugar
2 Tbsp. milk

In a mixing bowl, beat butter, vanilla, rum extract, nutmeg, and powdered sugar together until smooth.  Beat in milk, adding a few drops more milk, if needed, to make a creamy buttercream.  Use immediately.


White Chocolate Christmas Trees

1 cup white chocolate chips
12 pretzel sticks
Assorted sprinkles

On a parchment or waxed paper lined baking sheet arrange pretzel sticks about 3 inches apart.  Place chocolate in a plastic piping bag or a quart sized zip top bag.  Microwave on high for one minute.  Squeeze bag to smooth out the chocolate.

Snip a small hole in the bottom of piping bag or on bottom corner of the zip top bag.  Starting at one end of each pretzel, pipe chocolate in a zig zag pattern to resemble a tree.  Immediately top with sprinkles.  Refrigerate for 10 minutes or until set.  Use an offset spatula to left trees from parchment.  Insert “trunk” of tree into each cupcake.


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