Gingerbread Cupcakes
Gingerbread Cupcakes are a festive and delicious way to celebrate the holiday season. These homemade cupcakes are quick and easy to make, and the scent of them in the oven will fill your kitchen with holiday goodness.
Ingredients
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 cup sugar
- 1/2 cup unsalted butter softened at room temperature
- 2 eggs large size, at room temperature
- 1 1/4 cups milk
- 1/2 cup molasses do NOT use blackstrap molasses
Instructions
- Preheat oven to 375 degrees, then line a cupcake pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, salt, pumpkin spice, and cinnamon, then set the bowl aside.
- In a large mixing bowl, beat the sugar and butter together until it is light and resembles wet sand. Add in the eggs and mix on low to medium speed for about 30 seconds.
- Slowly add in the flour mixture and milk, mixing on low to medium speed until the cake batter is smooth and creamy. Gently stir in the molasses, until it is incorporated throughout the batter.
- Evenly fill the prepared liners with batter, filling about ⅔ full. Bake for 13-15 minutes until the tops of the cupcakes spring back to the touch.
- Remove from the oven and allow to cool completely prior to frosting.
Notes
Frost with Cream Cheese Frosting or Buttercream Frosting, both linked in post above.
Nutrition
Calories: 122kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 63mg | Potassium: 188mg | Fiber: 1g | Sugar: 10g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
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