Fresh ginger and nutmeg give these decadent cupcakes the perfect amount of spice. Topped with a mouthwatering browned butter frosting, it's hard to eat just one!
Happy New Year! I hope you all had a wonderful holiday spent with family and friends. The last couple of weeks have been fabulous; lots of family time, movies, games, laughs, and of course, food. Oh and I can't forget football! Lots and lots of football has been watched in our house.
For our New Years Eve celebration instead of making a big meal I decided to serve several appetizers. We had a glorious spread of all of our favorites, and then I created these delicious little cupcakes for dessert. Filled with freshly grated ginger and nutmeg, the flavors were spectacular. Not overly sweet, these cupcakes melt in your mouth. And the browned butter frosting? Oh.Em.Gee. If you've never had it before, you are missing out. I've never tasted a frosting so delicious in my whole life! I'm certain I'll be spreading this on everything from now on.
I was fortunate to have received a couple of amazing little tools from KitchenIQ to help with my cupcake baking. The Grate Ginger Tool is an amazing all-in-one tool that can peel, slice, grate and juice fresh ginger! Peeling the ginger was a huge hit for me because I always seem to struggle with that. This tool is simple to use and I had my fresh grated ginger in no time!
I also received the V-etched Spice Grater. Perfect for grating fresh nutmeg and other hard spices, it fits perfectly in the palm of your hand and grated my nutmeg like a rockstar!
I'm really excited to have both of these tools in my kitchen arsenal and can't wait to use them in more of my recipes! Lucky for you, KitchenIQ wants you to have these tools too! They are graciously giving away both of these tools to one of my lucky readers. Use the Rafflecopter at the end of this post to enter to win!
Ginger Spice Cupcakes with Browned Butter Frosting
Author: Sarah Bates | The Chef Next Door
Makes 15 cupcakes
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2/3 cup granulated sugar
1 stick unsalted butter, at room temperature
1/2 cup molasses
1/2 cup plain, non-fat Stonyfield Greek yogurt
1 tsp freshly grated ginger
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
For the frosting:
2 sticks unsalted butter, at room temperature
3 cups powdered sugar
2 tsp pure vanilla extract
2 to 3 Tbsp milk
Preheat the oven to 350 degrees. Place 15 baking cups in the wells of two regular size cupcake tins and set aside.
In the bowl of your stand mixer, beat the sugar and butter together until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Add the molasses and yogurt and mix well. Add all of the dry ingredients to a medium bowl and whisk to combine. Slowly add the dry ingredients to the mixer, about a half cup at a time. Mix well to combine, being careful not to over beat.
Using an ice cream scoop, fill the cupcake tins with the batter. Bake for 18 to 20 minutes, or until a cake tester inserted into the center of one of the cupcakes comes out clean. Cool the cupcakes in the pans for 5 minutes, then remove them from the pans and place on cooling racks. Cool completely before frosting.
While the cupcakes are cooling, make the frosting. In a small saucepan, heat one stick of butter over medium heat until lightly browned, stirring occasionally. This will take 8 to 10 minutes. Allow the melted butter to cool.
In the bowl of your stand mixer, using your whisk attachment, beat the second stick of butter on medium speed until fluffy. Add in the melted butter and mix until combined. Add the powdered sugar and vanilla. Add two tablespoons of the milk and beat well. If needed, add another one to two tablespoons of milk until you reach the desired consistency. Pipe or spread the frosting onto the cooled cupcakes.
I am honored to be a member of the Stonyfield Clean Plate Club. I received products at no charge for writing this post, however, all opinions are my own.
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