Name: Gingerbread Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Ingredients: 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 1/2 cup (100g) packed light or dark brown sugar; 1 large egg, at room temperature*; 1/2 cup (120ml) milk, at room temperature*; 1/2 cup (120ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand); 1 teaspoon pure vanilla extract; 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled); 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; cream cheese frosting for topping

Ingredients

(Servings: 12)

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1/2 cup (100g) packed light or dark brown sugar

1 large egg, at room temperature*

1/2 cup (120ml) milk, at room temperature*

1/2 cup (120ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)

1 teaspoon pure vanilla extract

1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

cream cheese frosting for topping

Gingerbread Cupcakes

Ingredients

Steps

Nutrition Facts

Comments

Gingerbread Cupcakes

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Comments

Nutrition Facts