Gingerbread Cupcakes with Zinfandel Buttercream Frosting

Name: Gingerbread Cupcakes with Zinfandel Buttercream Frosting
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: American
Ingredients: 3 Tbsps applesauce; 1 Tbsps baking powder; 1 teaspoons baking soda; 296 milliliters loosely packed brown sugar; 118 milliliters buttermilk; 59 milliliters canola oil; 2 eggs; 296 milliliters all-purpose flour; 1 Tbsp pureed ginger; 1 teaspoons ground cinnamon; 1 pinch Pinch ground cloves; 1 teaspoons ground ginger; 1 teaspoons ground nutmeg; 118 milliliters molasses; 2 liters powdered sugar; 1 teaspoons fine salt; 454 grams unsalted butter, room temperature; 118 milliliters zinfandel wine

You can never have too many dessert recipes, so give Gingerbread Cupcakes with Zinfandel Buttercream Frosting a try. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 513 calories, 2g of protein, and 24g of fat. This recipe serves 18. If you have zinfandel wine, molasses, ground cloves, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Christmas. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

In the bowl of an electric stand mixer with a paddle attachment, mix the dry ingredients on slow speed until fully incorporated. Slowly add the oil and eggs to the bowl.

Ingredients you will need

Egg

Cooking Oil

Equipment you will use

Stand Mixer

Bowl

Add the buttermilk, molasses, applesauce, and pureed ginger, and then mix on medium speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.

Ingredients you will need

Applesauce

Buttermilk

Molasses

Ginger

Equipment you will use

Bowl

Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool the cupcakes completely after baking.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

Put the Zinfandel Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Frost each cupcake in a circular motion until the top of the cupcake is completely covered and serve.

Ingredients you will need

Zinfandel

Frosting

Cupcakes

Equipment you will use

Pastry Bag

Pour the zinfandel into a saucepan and cook over medium-high heat until the liquid comes to a boil. Reduce the heat to low and stir constantly until reduced by half. Take off the stove and cool in the refrigerator until cold.

Ingredients you will need

Zinfandel

Equipment you will use

Sauce Pan