With their warm spices and molasses flavor, these gingerbread cupcakes are a great holiday treat. They're great for parties and are sure to be a hit with everyone!
Ingredients: 1 1/2 cups all-purpose flour. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/2 teaspoon ground nutmeg. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1/2 cup molasses. 1/2 cup buttermilk. 1 teaspoon vanilla extract. 1/2 cup hot water.
Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the molasses, buttermilk, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture and mix until just combined. Pour in the hot water and stir until the batter is smooth. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost your gingerbread cupcakes with your favorite frosting and decorate as desired.
Prep Time: 20 minutes
Cook Time: 18-20
Kira W














