Gingerbread Cupcakes with Caramel Filling and Vanilla Buttercream
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp salt
½ cup unsalted butter, softened
½ cup brown sugar
1 large egg
½ cup molasses
½ cup milk
For the Caramel Filling:
½ cup caramel sauce (store-bought or homemade)
For the Vanilla Buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
For Garnish:
Mini gingerbread cookies
Instructions:
Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
In a separate large bowl, beat butter and brown sugar until light and fluffy.
Add egg and mix until combined, then add molasses.
Gradually add dry ingredients, alternating with milk, mixing until just combined.
Fill cupcake liners about ⅔ full and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let cupcakes cool completely.
Fill with Caramel:
Once cooled, use a small knife or cupcake corer to remove the center of each cupcake.
Fill each hole with caramel sauce.
Make the Buttercream:
Beat butter until creamy. Add powdered sugar gradually.
Add heavy cream and vanilla extract, beating until fluffy.
Pipe onto cupcakes using a star tip.
Decorate:
Place a mini gingerbread cookie on top.
Enjoy these festive and delicious cupcakes! 🎄🍂