Gingerbread Cupcakes with Orange Buttercream Frosting

Gingerbread Cupcakes with Orange Buttercream Frosting

These simple gingerbread cupcakes are light and tender and topped with a flavorful orange buttercream frosting!
These simple gingerbread cupcakes are light and tender and topped with a flavorful orange buttercream frosting!
Happy New Year, friends! I hope you all enjoyed your holidays and got to spend some time relaxing with family and friends. This is my first post of 2018, one that I had hoped to have done much sooner. The holidays were so busy and this past week was absolutely nuts at work. I feel like I didn't have much time to breathe! The last few weeks I've really been reflecting on this past year and wanted to share a little bit with you. 

I had much success and many wonderful opportunities in 2017. Cooking, baking, sharing my recipes with you, connecting with and building relationships with some wonderful brands. I went on a few amazing trips and got to meet new friends and see old friends as well. If you follow me on social media then you may have seen my posts about my trip to Cleveland with the American Dairy Association Mideast back in October. It was definitely one of the highlights of my year and I had so much fun learning, playing, and eating tons of good food!

Our Extraordin-dairy Adventure taught us about milk’s journey from farm to fridge and gave us the opportunity to see into the everyday lives of Ohio dairy farmers. We toured a dairy farm, a cheese producer, visited an elementary school and saw firsthand how their school breakfast program worked, made wood fired pizzas, enjoyed a wine and cheese pairing, and so much more. 

We even got to tour First Energy Stadium, where the Cleveland Browns play, enjoyed dinner on the field, and met Joe Thomas! The Browns are a partner of the American Dairy Association Mideast for the Fuel up to Play 60 program, which inspires kids to eat healthy and get 60 minutes of exercise each day. It was a definitely an exciting and memorable trip.
In honor of this trip and the fantastic year I had, I wanted to share a fun and delicious dessert recipe with you. I use dairy ingredients in my cooking and baking daily. From milk to butter to yogurt and cottage cheese, dairy is such a versatile ingredient. 
These simple gingerbread cupcakes are light and tender and topped with a flavorful orange buttercream frosting!

\These Gingerbread Cupcakes with Orange Buttercream Frosting are tender and fluffy and so simple to make. They are packed with flavor and the orange frosting adds a light and refreshing touch. Top with gold sprinkles for a little extra pizzazz!   
These simple gingerbread cupcakes are light and tender and topped with a flavorful orange buttercream frosting!
Gingerbread Cupcakes with Orange Buttercream Frosting
Author: Sarah Bates | The Chef Next Door
Makes 18 cupcakes
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Ingredients:
1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup sugar
2 eggs
1/2 cup molasses
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon chopped crystallized ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup milk

For the frosting:
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 teaspoon pure orange extract
1/2 teaspoon pure vanilla extract
2 cups powdered sugar
1 to 2 Tablespoons milk

Preheat the oven to 350 degrees. Place baking cups in 18 regular-size muffin tins.

In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, until combined. Add the molasses. 

In a medium bowl, whisk together the flour, baking powder, salt, ginger, and spices. Alternately add the dry ingredients and the milk to the wet ingredients in small batches. Spoon the batter evenly into the prepared muffin tins.

Bake the cupcakes for 18 to 20 minutes, or until a cake tester inserted into the center comes out clean. Cool in the pan for 5 minutes, then move the cupcakes to cooling racks to cool completely. 

While the cupcakes cool, make the frosting. In the bowl of a stand mixer, beat the butter and extracts until creamy. Slowly beat in the powdered sugar, a little at a time, until smooth. Add the milk, 1 teaspoon at a time, until the frosting is spreadable.

Spread a generous amount of frosting on top of each cupcake. Store any leftovers covered in the refrigerator.

Bon Appétit!
These simple gingerbread cupcakes are light and tender and topped with a flavorful orange buttercream frosting!
A special thanks to the ADA Mideast for allowing me to be a part of the Extraordin-dairy Adventure! All opinion are my own.  

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