these cupcakes are to-die-for, y’all.
they also rivaled little she for top billing at her first birthday party.
i made the mistake last time of making them in mini cupcake cups instead of the standard size.
read: i ate way more than my share of these babies. dude, i was fighting people off most of the party.
gingersnap cupcakes with vanilla bean cinnamon buttercream
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 in a food processor
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
1 stick unsalted butter, softened
2 1/2 cups powdered sugar
1/4 cup milk
1 vanilla bean, split lengthwise and seeds removed (if you’re unable to find vanilla bean, check out the vanilla bean tip here)
1/4 teaspoon cinnamon
1. preheat the oven to 350. in a stand mixer (or with a hand mixer), beat butter and sugar until light and fluffy. add in eggs & molasses until well combined.
2. in a large bowl combine the flour, ground gingersnap cookies, baking powder, cinnamon and salt. add half to wet ingredients, then add half of milk and vanilla, ending with remaining dry ingredients and milk/vanilla (mixes a lot more thoroughly this way).
3. scoop batter into a cupcake tin (i line mine with paper cups) and bake for 20-25 minutes or until toothpick comes out clean from center. remove and let cool completely.
4. to make frosting, beat softened butter and powdered sugar in mixing bowl until smooth. then slowly add milk, vanilla, and cinnamon in to get a smooth thick frosting. when cupcakes have cooled, spread frosting over the tops of the cupcakes and serve.
makes 12 cupcakes
recipe via picky palate