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If there’s anything that truly screams Christmas, it’s these Gingerbread Cupcakes with Cinnamon Browned Butter Buttercream I made in partnership with McCormick. Sweet gingery cupcakes made with brown sugar, molasses and a touch of vanilla extract. Then baked up and frosted with a cinnamon infused buttercream. These cupcakes are moist, full of warming spices, so delicious, and simple enough to make any day of the week for a fun December treat. There is no flavor like home, but, for me, gingerbread comes pretty close!
Did you ever decorate a gingerbread house as a kid? One of my favorite childhood memories is of spending the day at my Aunt Carol’s house with my cousins, decorating gingerbread houses. She’d bake the gingerbread houses from scratch before we arrived. Then each of us would get to decorate our own house to take home. It’s only now just occurring to me that she must have had to do so much prep work before hand to make all those houses. I’m not sure how many she made exactly, but there had to have been at least four…and these were not small houses.
Anyway, we used to have so much fun decorating those houses. And while I have yet to master the 100% homemade gingerbread house (honestly, I’m all about a good gingerbread house kit…you know?). I have mastered the gingerbread cupcake.
And they are DELICIOUS.
If you love gingerbread cookies, and you love cupcakes, then I’m pretty sure you’re going to fall in love with this recipe.
I’m so excited to partner with McCormick this holiday season to show-off one of my signature holiday flavors. I put my favorite McCormick spices to good use with these cupcakes, by allowing them to shine in both the cupcake and the frosting. I figured that since it’s December, if there was ever a time a double up on cozy spices it’s now.These cupcakes have very classic gingerbread flavors. They’re made with molasses, brown sugar, McCormick Pure Vanilla Extract and the ideal mix of McCormick ginger, cinnamon, nutmeg, and cloves.
The cupcakes bake perfectly light, tender, and moist. My favorite part though? The smells coming from the kitchen as the cupcakes bake in the oven. It’s as if you’re walking into the kitchen of Mrs. Clause herself…I know, a little cheesy, but so true.
Ok, here’s my suggestion. Invite someone you’d like to impress over while you’re making these cupcakes. The smells alone are sure to capture the attention of anyone near the kitchen. But the taste, oh the taste of these cupcakes is even better!
No cupcakes are complete without a little buttercream.
This one is simple, but delicious. I’m currently obsessed with browning butter. So, I first browned the butter, then added a touch of McCormick cinnamon, a splash of McCormick Pure Vanilla Extract, and sweetened the deal with confectioners’ sugar.
Perfection.
For decorating, I made some mini gingerbread cookies.I then frosted them very simply, with melted white chocolate, and called it a day. Clearly I’m all about cute, but easy, Christmas desserts right now.
If you make these gingerbread cupcakes please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me onInstagram!Looking through the photos of recipes you all have made is my favorite!
Author: Tieghan Gerard
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Total Time 40 minutes minutes
Servings: 12 cupcakes
Calories Per Serving: 1378 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon McCormick Ginger, Ground
- 1 teaspoon McCormick Cinnamon, Ground
- 1/4 teaspoon McCormick Nutmeg, Ground
- 1/4 teaspoon McCormick Cloves, Ground
- 1/4 teaspoon kosher salt
- 1/3 cup whole milk, at room temperature
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/2 cup light brown sugar, packed
- 2 teaspoons McCormick Pure Vanilla Extract
- 1/2 cup molasses
- 1 egg, at room temperature
Cinnamon Browned Butter Frosting
- 2 sticks (1 cup) salted butter at room temperature
- 2-3 cups powdered sugar
- 2 tablespoons honey
- 1 teaspoon McCormick Pure Vanilla Extract
- 1 teaspoon McCormick Cinnamon, Ground
Instructions
1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
2. In a medium bowl combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt.
3. Using an electric mixer, beat together the butter and brown sugar until light and fluffy. Beat in the vanilla, molasses and egg until combined. Add the milk, alternating with the flour mixture until everything is combined.
4. Divide the batter evenly among the prepared muffin pan. Transfer to the oven and bake until a toothpick inserted into the center of each comes out with moist crumbs attached, 18-22 minutes. Let cool before frosting.
5.To make the buttercream. Add 1 stick butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to the mixing bowl, let cool until it's room temp.
6. Add the remaining stick of butter and 2 cups powdered sugar. Beat the butter and powdered sugar together until the butter is light and fluffy. Add the honey, vanilla, and cinnamon and beat until combined, adding more powdered sugar as needed until your desired consistency is reached.
7. Frost and decorate cupcakes as desired. Enjoy!
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{This post is sponsoredby McCormick Spice.Thank you for supporting the brands that keep Half Baked Harvest cooking!}
