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Gingerbread Cupcakes with Eggnog Buttercream

Allison Ehri Kreitler
  • minutes
  • Serves 12 to 1

INGREDIENTS

2 tsp

Ginger, ground

6

Safest choice pasteurized egg, large

1/4 cup

Unsulfured molasses

6 3/4 oz

All-purpose flour

1 1/2 tsp

Baking powder

1/2 cup

Brown sugar, dark

1 tsp

Cinnamon, ground

1/4 tsp

Cloves, ground

1 cup

Granulated sugar

3/4 tsp

Nutmeg

3/8 tsp

Salt

1 1/2 tsp

Vanilla extract, pure

16 oz

Butter, unsalted

1/2 cup

Whole milk

1 1/2 tsp

Rum, dark