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Gingersnap Cupcakes with Vanilla Bean Cinnamon Buttercream

Posted By Jenny On In Cakes and Cupcakes,Christmas,Desserts,Holidays,Recipes | Comments Disabled
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More festive baking coming your way 🙂  Christmas is right around the corner, can hardly believe it!!

Gingersnaps are one of my favorite cookies so I decided to incorporate them into a cupcake and….yowsa these turned out good. You top these bad boys with a few dollops of my Vanilla Bean Cinnamon Butter cream and find yourself licking your fingers clean. Enjoy friends 🙂

There’s a step by step video of this festive cupcake at the bottom of this post that I worked on with Goodbite, take a peek 🙂

 

Gingersnap Cupcakes with Vanilla Bean Cinnamon Buttercream

Gingersnaps are one of my favorite cookies so I decided to incorporate them into a cupcake and….yowsa these turned out good. You top these bad boys with a few dollops of my Vanilla Bean Cinnamon Buttercream and find yourself licking your fingers clean.
Course: Dessert
Cuisine: American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Calories: 278kcal
Author: Jenny
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Ingredients

For the Cupcakes

  • 1 stick softened butter
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3 Tablespoons molasses
  • 1 cup all purpose flour
  • 1/2 cup gingersnap cookies ground very fine
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon vanilla

For the Frosting

  • 1 stick unsalted butter softened
  • 2 1/2 cups powdered/confectioners sugar
  • 1/4 cup milk
  • 1 vanilla bean split lengthwise and seeds removed
  • 1/4 teaspoon ground cinnamon

Instructions

  • Preheat oven to 350 degrees F. 
  • In stand mixer, beat butter and sugar until light and fluffy.
  • Add in eggs and molasses until well combined.
  • In a large bowl combine the flour, ground gingersnap cookies, baking powder, cinnamon and salt. 
  • Add half to wet ingredients then half of milk and vanilla ending with remaining dry ingredients and milk/vanilla.
  • Scoop batter into 12 lined cupcake cups and bake for 20-25 minutes or until toothpick comes out clean from center. Remove and let cool completely.
  • To make frosting beat softened butter and powdered sugar in mixing bowl until smooth while slowly adding milk/vanilla and cinnamon in to get a smooth thick frosting.
  • When cupcakes are cooled spread over tops and serve.

Nutrition

Calories: 278kcal | Carbohydrates: 55g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 208mg | Potassium: 181mg | Fiber: 1g | Sugar: 18g | Vitamin A: 535IU | Calcium: 65mg | Iron: 1mg
Keywords: christmas cupcake idea, christmas cupcakes, holiday desserts

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