Gingerbread Cupcakes with Zinfandel Buttercream Frosting

Gingerbread Cupcakes with Zinfandel Buttercream Frosting

Gingerbread Cupcakes with Zinfandel Buttercream Frosting


45 minutes

Ingredients
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups loosely packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Pinch ground cloves
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1/4 cup plus 2 tablespoons canola oil
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 cup plus 2 tablespoons molasses
  • 3 tablespoons applesauce
  • 1 tablespoon pureed ginger
  • Zinfandel Buttercream Frosting, recipe follows
  • 1/2 cup zinfandel wine
  • 1 pound unsalted butter, room temperature
  • 6 1/2 cups powdered sugar
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