Mini Gingerbread Cupcakes with Clementine Buttercream

Mini Gingerbread Cupcakes with Clementine Buttercream

The holidays don’t have to just be about cookies and pies. Sometimes it’s fun to try something that is a little different, but still perfect for the season, which is where our Mini Gingerbread Cupcakes with Clementine Buttercream come in. These little cupcakes come together quickly and are the perfect size for a holiday themed afternoon tea. The warm spices and brown sugar sweetness are complemented by the bright citrus flavor of the clementine buttercream. Serve alongside our Sir Philip Sidney black tea with its hints of molasses for the perfect pairing.

Mini Gingerbread Cupcakes with Clementine Buttercream

Makes about 20 mini cupcakes

Cupcake Ingredients
  • ¾ cup all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ¼ tsp. freshly ground nutmeg
  • ¼ tsp. ground allspice
  • ¼ cup soft butter
  • ¼ cup packed dark brown sugar
  • ¼ cup molasses
  • 1 egg at room temperature
  • ¼ tsp. vanilla
  • 1/3 cup buttermilk at room temperature
Clementine Buttercream Ingredients:
  • ½ cup softened butter
  • 2 cups sifted powdered sugar
  • Zest of 2 clementine oranges
  • 3-4 Tbsp. freshly squeezed clementine juice
  • Pinch of salt  
Instructions:
  1. Preheat the oven to 350°F. Line a mini muffin tin with mini cupcake liners.
  2. In a medium sized bowl, sift together the flour and the next seven ingredients, through the ground allspice. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl for a hand mixer, beat the softened butter and brown sugar on medium speed until fluffy.
  4. Add the molasses, egg, and vanilla and beat at low speed until well-combined, scraping down the sides of the bowl as needed.
  5. Add half of the flour mixture and stir on low speed just until combined.
  6. Add the room-temperature buttermilk and stir again on low just until combined. Scrape down the sides of the bowl and give a stir.
  7. Finally, add the remaining flour mixture and stir again, scraping down the sides of the bowl until well-combined.
  8. Fill 20 muffin cups about ¾ full and bake for about 16 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely on a wire rack.
  9. For the buttercream, beat the butter, powdered sugar, zest, clementine juice, and salt on medium speed until well combined. Scrape down the sides of the bowl and beat on high for about 2 minutes, or until the buttercream is light and fluffy. Add a little more clementine juice if it’s too thick.
  10. Pipe or frost the cupcakes in your favorite design.

Enjoy!