Gingerbread Cupcakes
Soft, moist gingerbread cupcakes packed with warm holiday spices and rich molasses flavor, perfect for winter gatherings.
Ingredients
Scale
- 1.5 cups All Purpose Flour
- 1.5 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 0.25 tsp Ground Cloves
- 1 tsp Baking Soda
- 0.5 tsp Salt
- 0.5 cup Unsalted Butter, softened
- 0.5 cup Brown Sugar
- 1 unit Large Egg
- 0.5 cup Molasses
- 0.5 cup Hot Water
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a large bowl, cream together softened butter and brown sugar until light and fluffy.
- Beat in the egg and molasses until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the hot water, and mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack before frosting.
Notes
- Ensure butter and eggs are at room temperature for the best texture.
- Do not overmix the batter after adding flour to keep the cupcakes tender.
- Unsulfured molasses provides the best flavor for this recipe.
Find it online: https://dishmio.com/gingerbread-cupcakes/