Gingerbread Cupcake with Cinnamon Brown Sugar Buttercream Frosting

This cupcake was a surprise hit over the holidays.  The cupcake was moist with the wonderful spicy flavor of gingerbread.  The frosting had a creamy cinnamon brown sugar taste.  The brown sugar added a slight texture and hint of sparkle to the frosting.  This cupcake was perfect for breakfast in addition to an after dinner dessert.

For recipes, click on the tags to the right:

Little Cakes:  The Gingerbread Cake
Frostings:  Cinnamon Brown Sugar Buttercream

Cinnamon Brown Sugar Buttercream Frosting

Yield:  24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

1 cup (8 oz) butter at room temperature
1/2 cup vegetable shortening
2/3 cup dark brown sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 teaspoon cinnamon extract
4 to 5 cups powdered sugar
1/4 to 1/2 cup heavy whipping cream

1.  Beat the butter and shortening together on med-high speed until light and fluffy.  About 2 - 3 minutes.  Add the brown sugar, salt, vanilla and cinnamon.  Mix until well blended.

2.  On medium speed, slowly add in the powdered sugar 1 cup at a time, until you have a thick gooey mixture.

3.  On high speed, slowly pour in the heavy whipping cream until desired frosting consistency is reached.
 

The Gingerbread Cake

Yield:  24 cupcakes
Prep Time:  15 minutes
Bake Time:  20 minutes

INGREDIENTS:

1 cup canola or olive oil
1 cup sugar
1 cup molasses
2 eggs, room temperature and beaten

3 cups flour
1 tablespoon ground ginger
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves

1 cup boiling water
1 tablespoon baking soda

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a large mixing bowl, use the whisk attachment, and combine the oil, sugar, and molasses.  Then add the beaten eggs until well combined.

3.  In a medium bowl, whisk together the flour, ginger, cinnamon, salt and cloves.  Gradually add this mixture into the molasses mixture until well combined.

4.  Boil water, then add baking soda to the boiled water, stir until dissolved, and then whisk into the batter.

5.  Fill the cupcake tins 2/3 full, and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.