Gingerbread Cupcakes w/ Scotch Buttercream

The holidays are my favorite time of year. Every party has a built-in theme and it is the only time of year when baking without abandon is encouraged. More importantly, the cinnamon-spiced goodness of Fall flavors evolves into a yummy, complex gingerbread in December. Unlike pumpkin spice, it's really hard to make gingerbread cloyingly sweet and disgusting, unless it is a gingerbread latte (Honestly, who is so pressed for time that dessert has to be in the coffee? Sit down and enjoy your dessert and coffee as separate entities, like a civilized person).

These cakes were part of a holiday-themed boozy assortment that I gave to friends. Or if you are an astute reader the third cupcake that Starbucks' holiday latte lineup has inspired/provoked me into making.

Total time: 1.5 hours (mostly inactive, I was making another set of cakes too) --- 20 minutes prep, 20 minutes baking.

Verdict: The scotch was not as prominent in the cake as I thought it would have been. Then again, Johnnie Walker is a blended scotch so it's not going have any overwhelming elements in its flavor profile. This is not an endorsement or a criticism of the brand or this particular expression for drinking. It's what I used because it was the Scotchtober special when I stocked up (I didn't make that up, it's what the liquor store called it). Otherwise, I was pleased with the cake. It was spicy, but not so much that it was like biting into a Yankee Candle, and it was moist, but not super dense. It also helps when the pickiest eater you know texts you to say "YUMMY! I ate 2 already" within 10 minutes of dropping them off.

insouciant frosting flip and a sprinkle of brown sugar to garnish :)

Gingerbread Cupcakes 

 adapted from King Arthur Flour, yields 12 cupcakes

1 3/4 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, melted
1/2 cup packed dark brown sugar
1/2 cup molasses
1 large egg
1/2 cup water
scotch whiskey for brushing, ~ 1 shot (optional, feel free to use any whiskey or none, I guess.) 

1. Preheat the oven to 350°F. Line tin with paper liners or lightly grease with butter.

2. Combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.

3. Whisk together the melted butter, brown sugar, molasses, and egg.

4. Add 1/4 cup of the water to the melted butter mixture, then half the dry mixture, and stir. Add the remaining water and dry mixture, stirring until thoroughly combined.

5. Spoon the batter into the prepared tin, about 3/4 the way.

6. Bake the cupcakes for 20 to 22 minutes, until a toothpick inserted in the center of one comes out clean. Remove the cupcakes from the oven, and transfer them to a rack to cool for 30 minutes. Optional: brush cakes with scotch before they cool completely (or drizzle ~1/2 to 1 teaspoon if you don't have a brush).

Scotch Buttercream

1 stick unsalted butter, room temperature

2 cups powdered sugar

3 tablespoons scotch whiskey (I used Johnnie Walker Black)


1. Soften butter and sift powdered sugar to remove clumps.
2. Add powdered sugar to butter, 1 cup at a time. Alternate with whiskey in small batches. You may need more or less powdered sugar/whiskey to get your desired consistency/booziness.