#desserttablegoals

These gingerbread cupcakes are a delightful holiday treat. The warm spices and rich molasses flavor complement the sweet and colorful candy stripe frosting, making them a festive addition to any holiday dessert table.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1/2 cup molasses. 1/2 cup buttermilk. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/2 teaspoon baking powder. For Candy Stripe Frosting:. 1 cup unsalted butter, softened. 4 cups powdered sugar. 2-3 tablespoons milk. 1 teaspoon vanilla extract. Red food coloring.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners. In a medium-sized bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, and salt. Set it aside. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it's light and fluffy. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the molasses, buttermilk, and vanilla extract until the batter is well combined. In a small bowl, mix the baking soda and baking powder with a tablespoon of water, then add it to the batter and mix until smooth. Gradually add the dry ingredient mixture to the wet ingredients, mixing until the batter is smooth and well combined. Scoop the batter into the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the Candy Stripe Frosting, beat the softened butter in a mixing bowl until creamy and smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the milk and vanilla extract, continuing to beat until the frosting reaches your desired consistency. Divide the frosting into two portions. Leave one portion white and add red food coloring to the other portion until you achieve the desired shade of red for the candy stripes. To frost the cupcakes, you can use a piping bag with a large star tip. Pipe alternating stripes of white and red frosting onto each cupcake, creating a candy cane effect. Serve and enjoy your Gingerbread Cupcakes with Candy Stripe Frosting!

Prep Time: 20 minutes

Cook Time: 18-20