Gingerbread Cupcakes
Delightful gingerbread cupcakes filled with warm spices, perfect for holiday gatherings or cozy treats any time of the year.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 1 tbsp Ground ginger
- 1 tbsp Ground cinnamon
- 1 tsp Ground cloves
- 1 tsp Baking soda
- 1 tsp Salt
Wet Ingredients
- 3/4 cup Butter, softened
- 1 cup Brown sugar
- 2 large Eggs
- 1/2 cup Molasses Can substitute with honey or agave syrup
Optional
- powdered sugar for dusting Optional for serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- In another bowl, beat the softened butter and brown sugar until fluffy.
- Add the eggs one by one, mixing well after each addition. Then, stir in the molasses.
- Gradually mix in the dry ingredients until just combined.
- Fill each cupcake liner about two-thirds full with the batter.
Baking
- Bake for approximately 20 minutes, or until a toothpick comes out clean.
- Allow them to cool before serving or frosting.
Notes
Consider dusting with powdered sugar or drizzling with cream cheese frosting for serving. Store in an airtight container for up to 3-4 days or freeze for up to three months. For extra flavor, add grated fresh ginger or use room temperature ingredients.