Fresh Gingerbread Cupcakes with Molasses Buttercream
From Tanya Hollands’ California Soul: Recipes from a Culinary Journey West by Tanya Holland
Reprinted with permission from Tanya Holland’s California Soul: Recipes from a Culinary Journey West by Tanya Holland, published by Ten Speed Press, an imprint of Penguin Random House. Text copyright © 2022 by Tanya Holland. Photographs copyright © 2022 by Aubrie Pick
Fresh Gingerbread Cupcakes with Molasses Buttercream
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
Description
Thick brown molasses is central to Southern soul food, where it was once a prized sweetener saved for special occasions. But its sweetness is tinged with sadness too, as it is a byproduct of the sugar production that drove the transatlantic slave trade. Molasses adds a distinct, earthy sweetness to this buttercream, which shines with ginger.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder 1 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon freshly ground pepper
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 1 tablespoon molasses
- 1/3 cup vegetable oil
- 2 teaspoons finely grated fresh ginger
- 3/4 cup whole milk
Molasses Buttercream:
- 1 cup unsalted butter, room temperature
- 1/4 cup molasses
- 1cups confectioners’ sugar
- 2 tablespoons heavy cream
- 1 pinch fine sea salt
Instructions
To make the cupcakes:
Preheat the oven to 350ºF. Line a twelve-well cupcake tin with cupcake liners or spray with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, allspice, nutmeg, and pepper.
Using a stand mixer fitted with the paddle attachment, mix the eggs, granulated sugar, brown sugar, molasses, vegetable oil, and ginger on medium speed until well combined, scraping down the sides of the mixer with a spatula. Add the flour mixture and milk in three intervals, starting and ending with the flour. Mix until smooth.
Using an ice cream scoop, fill each well three-quarters full of batter. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Remove the cupcakes from the oven and let sit for 5 minutes. Transfer them to a wire rack to cool completely.
To make the buttercream:
Using a stand mixer with a whisk attachment, mix the butter and molasses on medium speed until light and fluffy, about 3 minutes. Add the confectioners’ sugar and mix on low speed until well incorporated, scraping down the sides of the mixer with a spatula. Add the cream and salt and beat on medium speed until smooth, about 3 minutes.
Transfer the buttercream to a piping bag or a resealable plastic bag with the end snipped off. Pipe the frosting onto the cupcakes. Alternately, spread the frosting with a small offset spatula.
Notes
Reprinted with permission from Tanya Holland’s California Soul: Recipes from a Culinary Journey West by Tanya Holland, published by Ten Speed Press, an imprint of Penguin Random House. Text copyright © 2022 by Tanya Holland. Photographs copyright © 2022 by Aubrie Pick
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
