Mini gingerbread men cookies *(optional)
Edible glitter or festive sprinkles (optional)
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with cupcake liners.
Whisk together flour, baking soda, salt, ginger and cinnamon in a medium bowl.
In a large bowl, beat the butter, oil, and brown sugar until light and fluffy.
Add the molasses and egg, beating until fully combined.
Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until smooth.
Divide the batter evenly among the cupcake liners.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Brown Sugar Buttercream
1. Beat the butter and brown sugar until creamy.
2. Add powdered sugar, one cup at a time, until the frosting reaches your desired consistency.
3. Add heavy cream and vanilla extract, beating until light and fluffy.
Once cupcakes are completely cooled, pipe the brown sugar buttercream on top using a large star tip.
Place a mini gingerbread man cookie on each cupcake for a fun holiday touch. Sprinkle edible glitter or sprinkles for a little extra sparkle, if desired
