Christmas Goodies

Brown Sugar Cupcakes with Gingerbread Buttercream Frosting

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It’s officially the holiday season! I am so excited, and absolutely love all of the rich, warm, comforting flavors that come with this time of year.  I thought I would try to make a cupcake where two bold flavors are the star of the show – brown sugar, and gingerbread. They blend so well together because of the sweetness in the sugar, and the spices in the gingerbread.  This cupcake is so lightly flavored, I filled the cupcakes with a delicious brown sugar cream cheese filling – adding a tart factor to the mix that really kicks these cupcakes up a notch!

I hope you enjoy them as much as I do!  These are wonderful with a hot cup of coffee, too! 🙂

What you need:

  • 1/2 cup unsalted butter (melted)
  • 1 cup packed dark brown sugar
  • 1 egg (room temperature)
  • 1/4 cup sour cream
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • 1  2/3 cup flour  
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

Brown Sugar Cream Cheese Filling

  • 8 ounces cream cheese (room temperature)
  • 1/2 cup dark brown sugar
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Gingerbread Buttercream Frosting

  • 1 cup salted butter (softened)
  • 1 tablespoon molasses
  • 1/2 teaspoon ginger 
  • 3.5-4 cups powdered sugar (sifted before measuring)
  • 1-2 tablespoons heavy whipping cream
  • gingersnap cookies (optional topping)

Make them:

Preheat the oven to 350 degrees.

Prepare your muffin pan (this silicone muffin pan is amazing!).  If you want cute cupcake liners, these Wilton Cupcake Liners are what I use and LOVE! 

Melt butter in the microwave, then pour into your mixing bowl.

Add the brown sugar, and beat until it’s completely dissolved.

Beat in the egg, sour cream, milk, and vanilla combined.

In a separate bowl, whisk the flour, baking powder, baking soda, and salt. 

Add the dry ingredients to the wet ingredients until just combined (don’t over mix!).

Fill muffin cups 1/2 full with batter.

Bake 18-21 minutes or until they are golden brown and a toothpick comes out clean.

Allow to cool completely on cooling rack.

MAKE THE FILLING

Using your mixer, beat the cream cheese and brown sugar for 3 minutes on medium.  Be sure to scrape the sides of the bowl.

Add the powdered sugar and vanilla and beat another 5 minutes until smooth and creamy.

MAKE THE FROSTING

Beat the butter for 3 minutes on medium-high speed in your mixer.

Add the molasses and ginger and beat another minute.

Add powdered sugar 1/2 cup at a time until combined and creamy.

Add  heavy whipping cream and beat 2-3 more minutes until frosting has a spreadable consistency.

ASSEMBLE

Once the cupcakes are cool, hollow out the centers, and spoon in the filling.

Frost with buttercream, then sprinkle with crushed gingersnap cookies.

ENJOY and be ready to make batches and batches of these throughout the holidays!

These holiday recipes are also super yummy!

Brown Sugar Cupcakes w/ Gingerbread Buttercream Frosting

Brown Sugar Cupcakes w/ Gingerbread Buttercream Frosting

These fun, festive cupcakes offer the sweetness of a dark brown sugar, with the spiciness of gingerbread. Plus, they are stuffed with a delicous and creamy brown sugar filling!

Ingredients

  • 1/2 cup unsalted butter (melted)
  • 1 cup packed dark brown sugar
  • 1 egg (room temperature)
  • 1/4 cup sour cream
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • 1  2/3 cup flour  
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

FILLING

  • 8 ounces cream cheese (room temperature)
  • 1/2 cup dark brown sugar
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

GINGERBREAD BUTTERCREAM

  • 1 cup salted butter (softened)
  • 1 tablespoon molasses
  • 1/2 teaspoon ginger 
  • 3.5-4 cups powdered sugar (sifted before measuring)
  • 1-2 tablespoons heavy whipping cream
  • gingersnap cookies (optional topping)

Instructions

Preheat the oven to 350 degrees.

Prepare your muffin pan (this silicone muffin pan is amazing!).  If you want cute cupcake liners, these Wilton Cupcake Liners are what I use and LOVE! 

Melt butter in the microwave, then pour into your mixing bowl.

Add the brown sugar, and beat until it's completely dissolved.

Beat in the egg, sour cream, milk, and vanilla combined.

In a separate bowl, whisk the flour, baking powder, baking soda, and salt. 

Add the dry ingredients to the wet ingredients until just combined (don't over mix!).

Fill muffin cups 1/2 full with batter.

Bake 18-21 minutes or until they are golden brown and a toothpick comes out clean.

Allow to cool completely on cooling rack.

MAKE THE FILLING

Using your mixer, beat the cream cheese and brown sugar for 3 minutes on medium.  Be sure to scrape the sides of the bowl.

Add the powdered sugar and vanilla and beat another 5 minutes until smooth and creamy.

MAKE THE FROSTING

Beat the butter for 3 minutes on medium-high speed in your mixer.

Add the molasses and ginger and beat another minute.

Add powdered sugar 1/2 cup at a time until combined and creamy.

Add  heavy whipping cream and beat 2-3 more minutes until frosting has a spreadable consistency.

ASSEMBLE

Once the cupcakes are cool, hollow out the centers, and spoon in the filling.

Frost with buttercream, then sprinkle with crushed gingersnap cookies.

ENJOY and be ready to make batches and batches of these throughout the holidays!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

29 Comments

  1. Elizabeth Tarlow Reply

    These Cupcakes look and sound so yummy! I can’t wait to fix them! Thanks for the recipe!

  2. gloria patterson Reply

    These look so good and they are really easy to make. Going to makes these for the holidays

  3. LeAnn Harbert Reply

    These sound delicious, I’ll have to try them the next time I make cupcakes with my granddaughters.

  4. I am a fan of gingerbread cookies and think a muffin may be even yummier. Thanks for the recipe. I will give this a try for sure

  5. Dana Rodriguez Reply

    These sound delicious! Perfect for the holidays!! I pinned it!

  6. Sheila Mulki Reply

    This recipe sounds amazing! I would love the gingerbread frosting!

  7. Rosanne Robinson Reply

    Ummmm, they look super yummy, thx so much for sharing the recipe.

  8. Tracie Cooper Reply

    Our family loves gingerbread! I would love to make these for my family!

  9. kathy pease Reply

    These look so yummy and I will have to try out the recipe 🙂

  10. Sandy Klocinski Reply

    Awesome! Can’t wait to bake some. I will certainly try them

  11. Audrey Stewart Reply

    I bought all the ingredients and am making these cupcakes with the kids.

  12. These look so good. I would for sure use the crumbled ginger snaps on the tops.

  13. This recipe sounds and looks delicious. It would be a great holiday treat!

  14. Tracie Cooper Reply

    Our family loves cupcakes and anything flavored with gingerbread! I would love to make these cupcakes!

  15. It’s a good day to eat these yummy cupcakes. If someone else makes them.

  16. I always have fresh ginger on hand so I’d use that (carefully) in this recipe.

  17. Shannon Holmes Reply

    These sound amazing! Thank you for sharing your recipe with us.

  18. Sounds like something great to try now when everyone’s home bound.

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