Gingerbread cupcakes burnt butter buttercream

Overview

Gingerbread cupcakes with burnt butter buttercream

By Amy // Posted Jan 28, 2020 // Category Cupcakes

I originally made my Gingerbread Cupcakes with Burnt Butter Buttercream for a Christmas party, a small gathering my friends and I had. The warm spices made it very festive, perfect for Christmas.

The cupcakes are really moist and have this sticky pudding like texture which was soooo good. It’s probably the treacle that gave it its consistency along with a complex sweet taste. Also, if you’re a fan of spices, this recipe is for you!

Check out my favourite cupcake recipes.

 

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tips

1. How do your brown butter?

To be honest, this was my first time making burnt butter!

As I learnt afterwards, you should wait until the flecks of fat in the butter turn brown, that’s when you know it’s done. 

Mine, as you can see below didn’t quite get to the ‘brown fleck’ stage.

Check out this recipe in the link below on how to make brown butter in more detail.

How to brown butter

2. What to decorate with

 I was thinking about what to top the cupcakes with and remembered that my mum had bought me some candied macadamia nuts when she visited me.

So that’s what you see on top of the icing. 

Any candied nut would go well on top. If you don’t have some, that’s absolutely fine, you don’t really need anything.

But if you want to, you could put a little dusting of the spice of your choice on top. 

If you want to learn how to create really good buttercream, click on the video tutorial below

Video tutorial  – How to make buttercream

RatingDifficultyIntermediate

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Yields12 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

Gingerbread cupcakes
 1 ½ cups all purpose flour
 1 tsp baking powder
 ½ tsp baking soda
 1 tsp ground ginger
 1 tsp ground cinnamon powder
 ¼ tsp ground nutmeg
 ¼ tsp ground cloves
 ¼ tsp salt
  cup milk (at room temperature)
 1 stick butter (equivalent 1/2 cup, at room temperature)
 ½ cup soft brown sugar, packed
 2 tsp vanilla extract
 ½ cup molasses
 1 egg (at room temperature)
Cinnamon Browned Butter Frosting
 2 sticks butter (at room temperature)
 2 cups powdered sugar (sifted)
 2 tbsp honey
 1 tsp vanilla extract
 1 tsp cinnamon

1

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a 12 cup muffin tin with paper liners.

2

Combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt and mix everything with a fork or whisk. Set aside.

3

With a stand mixer, beat together the butter and brown sugar until light and fluffy.

4

Beat in the vanilla, molasses and egg until just combined.

5

Add the milk and then sift half of the flour mixture into the standmixer. Slowly beat until just combined. Sift in the remaining flour and then beat until just combined.

6

Divide the batter evenly among the prepared muffin pan. Bake for around 20 minutes until a toothpick in the centre comes out clean or with just a few crumbs.

7

While the cupcakes are cooling, make the buttercream. Bring the butter to a soft boil and let the butter to brown lightly. You need to stir often and remove it from the heat when you see the white fatty flecks turn brown. Set aside to cool.

8

Add the browned butter and one cup of sifted icing and beat in a stand mixer. Put in the remaining icing sugar one cup at a time until it’s all been mixed. Then add the honey, vanilla, and cinnamon and beat until combined. You can add more powdered sugar as needed until your desired consistency is reached.

9

Frost the cupcake and add a topping if you want to. I added caramelized macadamia but you could top it with a little cinnamon powder or caramel drizzle.

Ingredients

Gingerbread cupcakes
 1 ½ cups all purpose flour
 1 tsp baking powder
 ½ tsp baking soda
 1 tsp ground ginger
 1 tsp ground cinnamon powder
 ¼ tsp ground nutmeg
 ¼ tsp ground cloves
 ¼ tsp salt
  cup milk (at room temperature)
 1 stick butter (equivalent 1/2 cup, at room temperature)
 ½ cup soft brown sugar, packed
 2 tsp vanilla extract
 ½ cup molasses
 1 egg (at room temperature)
Cinnamon Browned Butter Frosting
 2 sticks butter (at room temperature)
 2 cups powdered sugar (sifted)
 2 tbsp honey
 1 tsp vanilla extract
 1 tsp cinnamon

Directions

1

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a 12 cup muffin tin with paper liners.

2

Combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt and mix everything with a fork or whisk. Set aside.

3

With a stand mixer, beat together the butter and brown sugar until light and fluffy.

4

Beat in the vanilla, molasses and egg until just combined.

5

Add the milk and then sift half of the flour mixture into the standmixer. Slowly beat until just combined. Sift in the remaining flour and then beat until just combined.

6

Divide the batter evenly among the prepared muffin pan. Bake for around 20 minutes until a toothpick in the centre comes out clean or with just a few crumbs.

7

While the cupcakes are cooling, make the buttercream. Bring the butter to a soft boil and let the butter to brown lightly. You need to stir often and remove it from the heat when you see the white fatty flecks turn brown. Set aside to cool.

8

Add the browned butter and one cup of sifted icing and beat in a stand mixer. Put in the remaining icing sugar one cup at a time until it’s all been mixed. Then add the honey, vanilla, and cinnamon and beat until combined. You can add more powdered sugar as needed until your desired consistency is reached.

9

Frost the cupcake and add a topping if you want to. I added caramelized macadamia but you could top it with a little cinnamon powder or caramel drizzle.

Gingerbread cupcakes burnt butter buttercream
Nutrition Facts

Servings 12


Amount Per Serving
Calories 425
% Daily Value *
Total Fat 23.7g37%
Saturated Fat 14.8g74%
Cholesterol 75mg25%
Sodium 281mg12%
Potassium 296mg9%
Total Carbohydrate 51.9g18%
Dietary Fiber 0.6g3%
Sugars 36.5g
Protein 2.6g6%

Vitamin C 20%
Calcium 73%
Iron 2%
Vitamin D 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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