Recipe courtesy of Andrea Ballus

Gingerbread Cupcakes with Zinfandel Buttercream Frosting

  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 18 cupcakes
Share This Recipe

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

  1. Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners. 
  2. 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. 
  3. 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. 
  4. 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:

  1. 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. 
  2. 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.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …