Belfonte Dairy | From the Heart of Kansas City

Gingerbread Cupcakes


For the Gingerbread Cupcakes:
1⁄2 cup (100g) vegetable oil
2 large eggs (100g), room temperature
1⁄2 cup (120g) light brown sugar, packed
1⁄3 cup (107g) unsulfured molasses
1⁄3 cup (80g) buttermilk, room temperature
1⁄3 cup (80g) Belfonte sour cream, room temperature
1 2⁄3 cup (233g) all purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
2 teaspoons cinnamon
1⁄2 teaspoon nutmeg
1⁄4 teaspoon cloves

For the Buttercream:
1 cup (220g) unsalted butter, cold
2 1⁄4 cups (270g) powdered sugar
2 tablespoons (30g) Belfonte heavy whipping cream


For the Gingerbread Cupcakes:
Preheat your oven to 350 degrees Fahrenheit. Line a 12-count muffin tray with liners.

In a large bowl, whisk vegetable oil, room temperature eggs, light brown sugar, unsulfured molasses, room temperature buttermilk, and room temperature Belfonte sour cream together until smooth.

Add all purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves to the batter and mix only until you see the dry ingredients disappear. Mixing past this point could lead to dry, dense cupcakes.

Bake the cupcakes for 17-20 minutes or until the tops are domed, golden brown, and the centers look slightly soft.

Allow the cupcakes to fully cool before frosting.

For the Frosting:
In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat butter and powdered sugar on low speed until combined.

Pour Belfonte heavy whipping cream into the frosting and beat on high speed for 3-5 minutes until light, bright white, and creamy.

If desired, transfer the frosting to a piping bag or zippable plastic bag with the corner snipped off for additional control.

Top the cooled cupcakes with frosting. Garnish as desired.

Store the cupcakes tightly covered or in an airtight container at room temperature for up to 4 days or the freezer for up to 4 months.

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