Place all ingredients in a small sauce pan and whisk to combine. Heat over low heat to simmer for 25 to 30 minutes. Stir occasionally. Heat until slightly reduced and thickened. Pour into heat proof jar or container and allow to cool to room temp. Store in air-tight container in the fridge. Will last about as long as maple syrup. So a long time. (a few weeks)
For the Cupcakes:
Pre-heat oven to 350 degrees. Line a 12-cup cupcake pan with liners and set aside.
In a large bowl, combine all your dry ingredients and whisk to combine, then set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth about 2 minutes. Slowly add in the sugar and continue to beat for another 3 to 5 minutes until light and fluffy.
Add the mascarpone and beat until combined. Scraping down side of bowl as needed. Add the egg whites in 3 batches, mixing in-between each pour. Mix in the vanilla extract.
Add ½ of the dry ingredients and mix until just incorporated. Add the milk and combine. Add the rest of the dry and mix. Do not over mix.
Using an ice-cream scoop or about ⅓ cup, fill each cupcake liner ¾ full. Gently even out tops with offset spatula or knife.
Bake on middle rack of the oven for 16 to 18 minutes until toothpick inserted comes out clean.
Let cool for 10 minutes in pan on rack. Then remove from pan and allow to cool completely on the rack.
For the Gingerbread Swiss Meringue Buttercream:
Place egg whites, salt and sugar in the bowl of a stand mixer. Place bowl over medium saucepan with about an inch of simmering water on the stove top.
Whisk constantly until the sugar is dissolved. Should take about 10 minutes. You can tell when it’s done by rubbing a small amount of the mixture between your fingers. If there is no graininess, it’s done.
Remove bowl from double boiler and attach to the stand mixer fitted with the whisk attachment. Whisk on medium high until stiff peaks form, about 10 minutes and the bottom of the bowl is cool to the touch.
Switch to the paddle attachment and your butter slowly a piece at time. Mixture will eventually curdle but keep mixing until smooth and shiny. Add the vanilla extract and ¼ cup gingerbread syrup. Mix to combine. Taste and if desired add more gingerbread syrup a tablespoon at time until your desired ginger flavor is achieved.
Frost cooled cupcakes as desired, garnish with sprinkles and little gingerbread cookies. Store covered in the fridge for up to 5 days.
Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2018/12/22/spice-cupcakes-with-gingerbread-buttercream-let-the-holidaying-continue/