Description
These gingerbread cupcakes are spiced and flavorful, perfect for the holiday season.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup molasses
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix flour, baking powder, baking soda, spices, and salt.
- In another bowl, beat butter and brown sugar until fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in molasses and milk until combined.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Pour batter into cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before frosting.
Notes
- Store cupcakes in an airtight container for up to three days.
- Frost with cream cheese icing for a delicious finish.
- Gingerbread cupcakes can be made ahead of time and frozen.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: gingerbread cupcakes, holiday cupcakes, spiced cupcakes