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I love the flavors of this season. While gingerbread isn’t one of my favorite flavors, it’s so traditional for this time of the year, I couldn’t resist! Don’t get me wrong, I enjoy little gingerbread men and whatnot, just in small doses. And these cupcakes are little cake versions of those tasty seasonal cookies. Cream cheese frosting is such a common pairing with gingerbread, and I know it’s what some people would want and expect. And who am I to disappoint! But at the same time, I saw so many unique frostings paired up with other gingerbread cupcakes, and I really wanted to try a less traditional flavor.I couldn’t decide between the two frosting options, so I asked at work and on Facebook. I didn’t really get a clear winner there, either, though one person recommended putting both frostings on one cupcake! As good as that sounds, I took their suggestion with a sort of twist… I made both frostings and one batch of cupcakes, so now I have extra frosting already made for when I make another batch of cupcakes!! Win-win for me and everyone who gets extra cupcakes! Hehe. The frosting went wonderfully with the cupcakes, and all the flavors complimented each other perfectly. If you are a fan of gingerbread, you’ll absolutely love these cupcakes!Gingerbread Cupcakes with Brown Sugar-Cinnamon Buttercream 

Cupcakes:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup brown sugar, firmly packed
1 cup molasses
2 eggs
1 teaspoon vanilla extract
1 cup boiling water
2 teaspoons baking soda
3 cup all-purpose flour
4 teaspoons ground ginger
2 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon allspice
½ teaspoon salt

Brown Sugar-Cinnamon Buttercream
1 cup unsalted butter, at room temperature
⅓ cup brown sugar, firmly packed
1 teaspoon ground cinnamon
3½ cups confectioners’ sugar, sifted
2-3 tablespoons cream

To make the cupcakes: Preheat the oven to 350 degrees F. Line cupcake tins with paper liners.

In a small bowl, combine the flour, ginger, cinnamon, cloves, nutmeg, allspice, and salt; set aside. In another small bowl, stir together the boiling water and baking soda until dissolved; set aside.

In a large mixing bowl, cream the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the molasses, egg, and vanilla. Slowly beat in the baking soda water. With the mixer on low speed, add the flour mixture; mix until just combined.

Spoon the gingerbread batter into the prepared cupcake tins. Bake about 20 minutes, or until a toothpick inserted in the center comes out clean, about 20 minutes. Transfer the pans to a wire rack and cool for 5 minutes, then remove the cupcakes to the wire rack and cool completely.

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together until creamy. Add the cinnamon and confectioners’ sugar; beat at medium-low speed until the sugar is fully incorporated. Add the cream 1 tablespoon at a time, until frosting is smooth and fluffy. Frost cupcakes and decorate as desired.

Source: Adapted from The Culinary Chronicles, who adapted it from The Spice Kitchen: Everyday Cooking with Organic Spices

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