Gingersnap Cupcakes with Vanilla Bean Cinnamon Buttercream

Gingersnap cupcakes with vanilla buttercream frosting on a plate

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

Keyword christmas cupcake idea, christmas cupcakes, holiday desserts

Prep Time 20

Cook Time 25

Total Time 45

Servings cupcakes

Calories 278kcal

Author Jenny

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