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Gingerbread Cupcakes with Eggnog Buttercream

A recipe for Gingerbread Cupcakes with an Eggnog Buttercream frosting! These wonderfully scented and spiced gingerbread cupcakes are topped with a light and fluffy eggnog buttercream.
Course Dessert
Cuisine American
Keyword cupcake, dessert, eggnog, frosting, gingerbread, winter
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time: 20 minutes
Total Time 1 hour
Servings 12 Cupcakes

Ingredients

Gingerbread Cupcakes:

  • 1/2 cup (113 grams) unsalted butter softened at room temperature
  • 1/2 cup (100 grams) light brown sugar
  • 1/2 cup (120 milliliters) molasses
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup (120 milliliters) milk

Eggnog Buttercream:

  • 1 cup (226 grams) unsalted butter softened at room temperature
  • 4 cups (500 grams) powdered sugar
  • 1 teaspoon eggnog extract
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 2-4 tablespoons (30-60 milliliters) eggnog

Instructions

To make the Gingerbread Cupcakes:

  • Preheat oven to 350˚F (180˚C). Line 12 muffin tins with liners or grease.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy. Mix in the molasses, then the eggs one at a time, and the vanilla extract.
  • In a medium bowl, combine the flour, baking powder, cinnamon, baking soda, ginger, allspice, cloves, and salt.
  • Mix 1/3rd of the flour mixture into the butter until just incorporated, followed by half of the milk, 1/3rd of the flour, the remaining milk, and the remaining flour. 
  • Transfer the mixture to the prepared muffin tins, filling the 2/3 full (I used an ice cream scoop). Bake in preheated oven just until cooked through and a toothpick inserted in the center comes out clean, 20-22 minutes. Allow to cool on wire racks.

To make the Eggnog Buttercream:

  • In a large bowl, beat together the butter, powdered sugar, eggnog extract, vanilla extract, and salt until well combined. Slowly beat in the eggnog until the buttercream is smooth and has reached the desired consistency for piping.
  • Transfer the buttercream to a piping bag fitted with desired tip and pipe onto the cooled, room temperature cupcakes. Top the cupcakes with desired sprinkles or even small gingerbread cookies. Refrigerate until ready to serve.