These gingerbread cupcakes are the perfect treat for the holiday season. They are moist, flavorful, and full of warm spices like ginger, cinnamon, and cloves. Top them with your favorite frosting for an extra special touch!
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 hot water. 1 teaspoon vanilla extract.
Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Use a whisk to mix the flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and ground cinnamon. Put away. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and molasses and mix well. Slowly add the dry ingredients to the wet ones, mixing them in with hot water every so often. Start with the dry ingredients and end with the hot water. Don't mix any further than that. Half-way up the way to the top of each cupcake liner, fill them with the gingerbread cupcake batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cupcakes out of the oven, let them cool in the muffin tin for a few minutes. Then, move them to a wire rack to cool all the way down. You can frost the cupcakes with your favorite frosting, like vanilla buttercream or cream cheese frosting, once they are completely cool. Have fun with your tasty gingerbread cupcakes!
Prep Time: 15 minutes
Cook Time: 20 minutes
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