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Gingerbread Cupcakes with Brown Butter Frosting Recipe

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These Gingerbread Cupcakes with Brown Butter Frosting are the perfect cozy holiday treat, featuring moist, spiced cupcakes bursting with molasses flavor topped with a rich, nutty brown butter frosting. They are easy to make, bake up quickly, and bring a festive warmth that’s ideal for gifting, potlucks, or holiday dessert tables.

Ingredients

Scale

For the Gingerbread Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 1/2 cup molasses
  • 1/2 cup milk (whole or 2%)
  • 1 large egg
  • 1 tsp vanilla extract

For the Brown Butter Frosting:

  • 1/2 cup unsalted butter (for browning)
  • 2 cups powdered sugar
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and Line the Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to prepare for baking.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined to ensure even spice distribution.
  3. Combine Wet Ingredients: In a separate bowl, stir together the melted butter, brown sugar, molasses, milk, egg, and vanilla extract until the mixture is smooth and uniform.
  4. Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix which could make cupcakes dense.
  5. Fill the Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full for proper rising.
  6. Bake: Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
  7. Brown the Butter: In a small saucepan, melt the 1/2 cup unsalted butter over medium heat, stirring constantly until it turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and allow to cool.
  8. Make the Frosting: Beat the cooled brown butter with powdered sugar, heavy cream, vanilla extract, and a pinch of salt until the frosting is fluffy and smooth.
  9. Frost the Cupcakes: After the cupcakes have completely cooled, pipe or spread the brown butter frosting on top for a rich, caramelized finish.

Notes

  • Overmixing the batter can lead to dense cupcakes—mix just until combined.
  • Allow the brown butter to cool before mixing the frosting to prevent melting the sugar.
  • Sift powdered sugar before mixing frosting to avoid lumps.
  • Be careful not to overbake the cupcakes to keep them moist.
  • Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
  • Unfrosted cupcakes can be frozen for up to 2 months.
  • Frosting can be made a day ahead and re-whipped before use.
  • For dairy-free versions, substitute milk and butter with plant-based alternatives.

Keywords: gingerbread cupcakes, brown butter frosting, holiday dessert, molasses cupcakes, spiced cupcakes, festive desserts, Christmas cupcakes

Find it online: https://lucabites.com/gingerbread-cupcakes-with-brown-butter-frosting-recipe/