Gingersnap Cupcakes

    Well I hope it has been a festive weekend for everyone!  Yesterday I was busy in the kitchen whipping up some gingersnap cupcakes to take to our Thanksgiving dinner and I figured I’d share it today!

    Gingersnap cupcakes are an excellent alternative to the traditional pumpkin pie.  They have all those yummy fall spices that fit precisely with the sweater weather and they pair perfectly with a hot chai latte.  They are definitely one of my favourite recipes AND they turn out great if you want to make them gluten free!  I acquired this delicious recipe from a friend so I can’t take credit for it but regardless it’s always nice to have a stash of GREAT recipes!    


Gingersnap Cupcakes with Cinnamon Buttercream:

(I always make mini cupcakes because they are easier to ice, guilt free to eat, and the ratio of cake to icing is more legit!)f

This recipe makes about 40 mini cupcakes and if you like lots of icing then make 1.5 batches of the icing.

Cupcake Ingredients:

  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 Tbsp butter, softened
  • 1 cup brown sugar
  • 2 tsp ginger (ground)
  • 2 tsp cinnamon (ground)
  • 1/2 tsp cloves (ground)
  • 1/4 tsp black pepper (ground)
  • 1 large egg
  • 1/4 cup molasses
  • 3/4 cup buttermilk

Directions: Mix flour, baking soda, and salt in a bowl and set aside.  Mix remaining ingredients except the buttermilk.  Once combined, alternate between mixing in the buttermilk and flour.  Mix until combined.  Bake at 350 degrees for about 10min.  (I always put mine in for 5 min, turn the cupcake tin and bake for another 3min.  Check them and then bake for 2-3 more minutes.  Depending on your oven, you may need to cook for a bit longer or a bit less so just be cautious…these little ones burn quick!)


Cinnamon Buttercream Frosting:

  • 1 cup butter, room temperature
  • 3 3/4 cup icing sugar
  • 3-4 Tbsp milk
  • 2 tsp vanilla
  • 1 tsp cinnamon

Directions:  Cream butter with mixer.  Add icing sugar, vanilla, and cinnamon.  Slowly add the milk so you get your desired consistency.  I usually use 4 Tbsp of milk and it makes a nice stiff buttercream (but not too stiff that it is hard to ice.)


Note: For the gluten free flour I use, refer to my apple pie post.


I hope you enjoy these delicious mini bites of goodness as much as I do and let me know how they turned out for you in the comments down below! Happy Thanksgiving!

 


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