BUTTERSCOTCH GINGERBREAD CUPCAKES that Delight Your Holiday!
Delightful and nostalgic butterscotch gingerbread cupcakes, perfect for the holiday season.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 2 large eggs
- ½ cup buttermilk
- ¼ cup molasses
- 1 teaspoon vanilla extract
- ½ cup butterscotch chips, melted and cooled
- Frosting: ½ cup butter, 4 cups powdered sugar, 2–3 tbsp milk, 1 tsp vanilla, pinch salt
- Mini gingerbread cookies & festive sprinkles (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
- In another bowl, beat butter and sugar until fluffy. Add eggs, one at a time, then buttermilk, molasses, vanilla, and melted butterscotch.
- Gradually mix in dry ingredients until smooth.
- Fill liners ¾ full and bake 18–22 minutes, until a toothpick comes out clean. Cool completely.
- For frosting: beat butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat until fluffy.
- Frost cupcakes and decorate with cookies and sprinkles.
Notes
- Don’t overmix the batter; it keeps cupcakes light and tender.
- Cool completely before frosting to prevent melting.
- Use full-fat buttermilk for the best flavor and texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 270 kcal
- Sugar: 25g
- Sodium: 120mg
- Fat: 12g
- Carbohydrates: 36g
- Protein: 3g