- 25 gr cornflour
- 190 gr plain flour
- 1½ tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground clove
- ½ tsp salt
- 2 large eggs room temperature
- ⅓ cup molasses 80 ml
- ⅓ cup whole milk room temperature
- 115 gr unsalted butter room temperature
- 100 gr dark brown sugar
- 1 tsp Nielsen Massey Pure Vanilla Extract
Preheat the oven to 180ºc and line a 12 hole muffin tin with paper cases.
Sieve the flour, cornflour, spices and salt together.
Place the butter and sugar into a mixing bowl and mix until light, fluffy and pale in colour.
Add the eggs one at a time until each is incorporated before adding in the next.
Add in the vanilla extract followed by the molasses.
Once combined add in half of the flour mixing on low speed and once combined add in the milk.
Finish by adding in the remaining flour and mix until just combined or you will end up with tough cupcakes.
Spoon the batter into the cupcake cases and place in the oven for between 15-20 minutes until a toothpick comes out clean when inserted.
Once cooled make the buttercream.
Place the butter in a mixing bowl and beat until soft and fluffy. Add in the icing sugar and cinnamon as well as the vanilla extract and beat until combined.
Add the milk one tablespoon at a time so you only add what you need until you achieve the desired consistency.
Spoon the mixture into a piping bag with a star nozzle fitted and pipe onto the cupcakes.
Top with festive decorations.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.