with spiced white chocolate buttercream
Gather the cupcake ingredients - * Milk * Vegetable oil * Molasses * Eggs * Vanilla extract * Brown sugar * Flour * Baking powder * Cinnamon * Ginger * Nutmeg
In a large bowl, whisk together the milk, vegetable oil, molasses, eggs, and vanilla.
Add the brown sugar and whisk to combine.
– In another bowl, combine the flour, baking powder, cinnamon, ginger, and nutmeg. – Slowly add the dry ingredients to the wet, mixing just until they are fully combined.
- Divide the batter between the tins, filling each one 3/4 of the way full. – Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
Gather the frosting ingredients - * Powdered sugar * Butter * White chocolate * Cinnamon * Nutmeg
– With a mixer on low speed, beat butter before slowly adding the powdered sugar. Mix until all of the powdered sugar has been incorporated. – Add the white chocolate, cinnamon, and nutmeg. Turn the mixer to medium speed and beat until the frosting is light and fluffy.
– Transfer the frosting to a piping bag fitted with your choice of tip. – Frost as desired and store in an airtight container in the fridge for up to two days.
Full recipe at mildlymeandering.com