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