Gingerbread Cupcakes with Zinfandel Buttercream Fro

Name: Gingerbread Cupcakes with Zinfandel Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1 1/4 cups loosely packed brown sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; Pinch ground cloves; 1/2 tablespoon baking powder; 1/2 teaspoon fine salt; 1/2 teaspoon baking soda; 1/4 cup plus 2 tablespoons canola oil; 2 eggs; 1/2 cup buttermilk; 1/2 cup plus 2 tablespoons molasses; 3 tablespoons applesauce; 1 tablespoon pureed ginger; Zinfandel Buttercream Frosting, recipe follows; 1/2 cup zinfandel wine; 1 pound unsalted butter, room temperature; 6 1/2 cups powdered sugar

Servings: persons

1 1/4 cups all-purpose flour
1 1/4 cups loosely packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Pinch ground cloves
1/2 tablespoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons canola oil
2 eggs
1/2 cup buttermilk
1/2 cup plus 2 tablespoons molasses
3 tablespoons applesauce
1 tablespoon pureed ginger
Zinfandel Buttercream Frosting, recipe follows
1/2 cup zinfandel wine
1 pound unsalted butter, room temperature
6 1/2 cups powdered sugar

1
Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
2
In the bowl of an electric stand mixer with a paddle attachment, mix the dry ingredients on slow speed until fully incorporated.
3
Slowly add the oil and eggs to the bowl.
4
Add the buttermilk, molasses, applesauce, and pureed ginger, and then mix on medium speed for 1 minute.
5
Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
6
Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes.
7
Do not open the oven during this time.
8
Cool the cupcakes completely after baking.
9
Put the Zinfandel Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip.
10
Frost each cupcake in a circular motion until the top of the cupcake is completely covered and serve.
11
Pour the zinfandel into a saucepan and cook over medium-high heat until the liquid comes to a boil.
12
Reduce the heat to low and stir constantly until reduced by half.
13
Take off the stove and cool in the refrigerator until cold.
14
In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed.
15
Add the powdered sugar and zinfandel reduction and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.

2386

kcal

Calories

135

Fat

297

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 1/4 cups loosely packed brown sugar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and more.

Yes, Gingerbread Cupcakes with Zinfandel Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread Cupcakes with Zinfandel Buttercream Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions