Gingerbread Cupcakes

Ingredients

• 2 ¼ Cups Cake Flour
• ¾ Cup Granulated Sugar
• ½ Cup Dark Brown Sugar
• 1 Tablespoon Baking Powder
• ½ Teaspoon Baking Soda
• ½ Teaspoon Salt
• 1 ½ Teaspoon Ground Cinnamon
• 1 ½ Teaspoon Ground Ginger
• ¾ Teaspoon Ground Cloves
• 1 Cup Buttermilk
• ¼ Cup Milk
• 2 Teaspoons Vanilla
• ½ Cup Vegetable Oil
• 1/3 Cup Molasses
• 3 Eggs
• 8 Ounces White Chocolate
• 1 Cup Unsalted Butter (Softened)
• 2 Cups Powdered Sugar
• 1 Teaspoon Vanilla Extract
• 1 Dash Salt
• 1 Tablespoon Heavy Cream (if needed)

Steps

1. 1

   Preheat the oven to 350°. Line a muffin tin with cupcake liners and spray the pan and liners lightly with pan spray. Set aside.

2. 2

   In a large bowl sift together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves.

3. 3

   To the same bowl add the buttermilk, milk, vanilla, molasses, oil, and eggs and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.

4. 4

   Scoop the batter into the cupcake liners until they are 2/3 full. Bake for 25-30 minutes, until the tops of the cupcakes bounce back when pressed on or a toothpick comes out clean from the center.

5. 5

   Frost with the white chocolate buttercream.

6. 6

   In a small bowl melt the white chocolate in the microwave in 30-second intervals. Allow the fully melted chocolate to cool down for at least 10-minutes until it is room temperature, not warm to the touch.

7. 7

   In a large bowl add the softened butter and beat for 2-3 minutes until smooth and light. Reduce the mixer speed to low and slowly add in the cooled white chocolate until fully combined and smooth.

8. 8

   Add in the powdered sugar, vanilla, and salt and mix on low until nearly completely absorbed before increasing the speed to high. Whip for 2-3 minutes until smooth and fluffy. If the texture of the frosting is too thick, add 1 tablespoon of heavy cream and mix on medium-low to combine