Description
Deliciously spiced gingerbread cupcakes that capture the warm, festive flavors of classic gingerbread in a moist and tender form.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- ½ cup molasses
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt.
- Beat the softened butter and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then add molasses and vanilla extract until smooth.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.
- Divide the batter evenly among the 12 cupcake cups, filling each about two-thirds full. Bake for 18–22 minutes or until a toothpick comes out clean.
- Let cupcakes cool in the pan for 5 minutes before moving to a wire rack.
Notes
Store cupcakes at room temperature for up to 3 days or freeze for up to 2 months. For best results, frost only when cooled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg