Recipe courtesy of Andrea Ballus
Show: Cupcake Wars
Episode: Wedding Planner
Gingerbread Cupcakes with Zinfandel Buttercream Frosting
Total:
45 min
Active:
25 min
Yield:
18 cupcakes
Level:
Easy
Total:
45 min
Active:
25 min
Yield:
18 cupcakes
Level:
Easy

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
ZINFANDEL BUTTERCREAM FROSTING:
  • 1/2 cup zinfandel wine
  • 1 pound unsalted butter, room temperature
  • 6 1/2 cups powdered sugar

Directions

Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners. 

In the bowl of an electric stand mixer with a paddle attachment, mix the dry ingredients on slow speed until fully incorporated. Slowly add the oil and eggs to the bowl. Add the buttermilk, molasses, applesauce, and pureed ginger, and then mix on medium speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes. 

Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool the cupcakes completely after baking. 

Put the Zinfandel Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Frost each cupcake in a circular motion until the top of the cupcake is completely covered and serve.

ZINFANDEL BUTTERCREAM FROSTING:

Pour the zinfandel into a saucepan and cook over medium-high heat until the liquid comes to a boil. Reduce the heat to low and stir constantly until reduced by half. Take off the stove and cool in the refrigerator until cold. 

In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed. Add the powdered sugar and zinfandel reduction and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

More from:

Sweet Recipes

IDEAS YOU'LL LOVE

Raspberry Cream Cupcakes

Recipe courtesy of Giada De Laurentiis

Gingerbread Tiramisu

Recipe courtesy of Laura Vitale

Sweet Spinach Salad

Recipe courtesy of Julia Baker

Traditional Brazilian Chocolate Brigadeiro

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Kelsey's Homemade

7:30am | 6:30c

Kelsey's Homemade

8:30am | 7:30c

Kelsey's Homemade

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c

Sugar Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Sugar Showdown

8pm | 7c

Sugar Showdown

8:30pm | 7:30c

Donut Showdown

9:30pm | 8:30c

Cupcake Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Sugar Showdown

12am | 11c

Sugar Showdown

12:30am | 11:30c

Donut Showdown

1:30am | 12:30c

Cupcake Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here