Gingerbread Cupcakes

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