Gingerbread Cupcakes with Maple Buttercream

Author:

Country Girl Gourmet

Serves:18

Cook time:20 mins

Total time:20 mins

Ingredients

• Cupcake Ingredients:
• ½ cup white sugar
• ½ cup butter
• 1 egg
• 1 cup molasses
• 2½ cups gluten free all-purpose flour blend
• 1 teaspoon xanthan gum
• 1½ teaspoons baking soda
• 2 teaspoon ground cinnamon
• 2 teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup hot water
• Buttercream Ingredients:
• 4 cups confectioners' sugar
• ½ cup butter, softened
• 7 tablespoons pure maple syrup
• 3 tablespoons heavy whipping cream (more if needed)

Instructions

1. Cupcake Directions:
2. Preheat oven to 350 degrees F (175 degrees C). Prepare cupcake pan with liners (18).
3. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
4. Mix in gluten free flour, xantham gum baking soda, salt, cinnamon, ginger,nutmeg and cloves. Stir in the hot water. Pour batter into the lined, cupcake pan, filling them about ⅔ full.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 20 minutes.
6. Allow to cool completely on a wire cooling rack before frosting or serving.
7. Buttercream Directions:
8. Beat confectioners' sugar, butter, and syrup together in a bowl using an electric mixer until smooth. Add cream, 1 tablespoon at a time, to sugar mixture and beat until frosting is thickened and desired consistency. This is a SWEET frosting, a little goes a long way!

Article source:http://www.countrygirlgourmet.com/2014/12/19/gingerbread-cupcakes-maple-buttercream/