If you like old-fashioned gingerbread cake you’ll love these gingerbread cupcakes. The cupcakes are made with a combination of ginger and cinnamon along with molasses and brown sugar. Finish the cupcakes with a basic cream cheese frosting or use this lemon cream cheese frosting recipe.
PrintGingerbread Cupcakes
Gingerbread cupcakes are flavored with warm spices, brown sugar, and molasses, and they taste like an old-fashioned gingerbread cake. Frost these spiced cupcakes with cream cheese icing or buttercream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Desserts, Cakes, Cupcakes
- Method: Bake
Ingredients
Scale
- 1 3/4 cups all-purpose flour (8 ounces)
- 3/4 cup brown sugar (packed)
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 2/3 cup water
- 1/4 cup molasses
- 1/2 cup butter (4 ounces)
- 1 large egg, lightly beaten
Instructions
- Heat the oven to 350 F.
- Line a 12-cup muffin tin with paper liners.
- In a large bowl, combine the flour, brown sugar, baking soda, ginger, cinnamon, allspice, and salt. Whisk to blend dry ingredients thoroughly.
- In a saucepan, combine the water, molasses, and 1/2 cup of butter. Place the pan over medium heat and cook until butter is melted and the mixture just begins to simmer, stirring constantly. Remove from the heat.
- Whisk the hot mixture into the dry ingredients until blended. Whisk in the lightly beaten egg until the batter is smooth and well blended.
- Fill the 12 lined muffin cups about two-thirds full, distributing the batter evenly.
- Bake for about 20 minutes, or until the cupcakes are firm and a toothpick comes out clean when inserted into the center of a cupcake.
- Cool in the pan for 5 minutes and then remove the cupcakes to a rack to cool completely.