Description
Moist gingerbread cupcakes topped with dreamy cinnamon buttercream and adorned with pomegranate seeds, perfect for the holiday season.
Ingredients
Scale
- 1 ½ cups All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ½ tsp Ground Cloves
- ¾ cup Brown Sugar
- ½ cup Molasses
- 2 Large Eggs
- ½ cup Vegetable Oil
- ½ cup Buttermilk
- ½ cup Unsalted Butter, softened
- 3 cups Powdered Sugar
- ½ tsp Cinnamon (for buttercream)
- 1 cup Pomegranate Seeds
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In a separate bowl, mix the brown sugar and molasses until combined.
- Add the eggs one at a time, followed by the vegetable oil and buttermilk, mixing until smooth.
- Gradually combine the wet ingredients with the dry ingredients, stirring gently.
- Spoon the batter into the lined cupcake molds, filling them about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
- For the cinnamon buttercream, beat softened butter until creamy, then gradually add powdered sugar, mixing until smooth.
- Add cinnamon and a splash of milk to reach desired consistency.
- Once cooled, pipe the buttercream on top and finish with pomegranate seeds.
Notes
These cupcakes can be stored in an airtight container at room temperature for about three days, or can be refrigerated for longer freshness. They also freeze well.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 28g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: gingerbread, cupcakes, holiday dessert, cinnamon buttercream, pomegranate