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Gingerbread Cupcakes

Delicious cupcakes topped with swirls of creamy white frosting.
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Soft gingerbread cupcakes with warm spices, molasses, and brown sugar. Frost with cream cheese or lemon cream cheese icing.

Ingredients

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  • 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

  1. Heat the oven to 350°F.
    • Line a 12-cup muffin tin with paper liners.
  2. Make the cupcake batter.
    • 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 the 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.
  3. Bake the cupcakes.
    • 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 inserted into the center comes out clean.
    • Cool the cupcakes in the pan for 5 minutes, then remove them to a rack to cool completely.

Nutrition

Find it online: https://classic-recipes.com/gingerbread-cupcakes/