Gingerbread Cupcakes
Ingredients
The cupcake
-
½
cup
unsalted butter, softened to room temperature
-
½
cup
packed light or dark brown sugar
-
1
large
egg, at room temperature
-
½
cup
milk, at room temperature
-
½
cup
unsulphured or dark molasses
-
1
teaspoon
pure vanilla extract
-
1⅓
cups
all-purpose flour
-
½
teaspoon
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
-
1
teaspoon
ground cinnamon
-
½
teaspoon
ground ginger
-
½
teaspoon
ground nutmeg
-
¼
teaspoon
ground allspice
The frosting
-
cream cheese frosting
for topping
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- In a large bowl, beat the softened butter and brown sugar until creamy, then add the egg and mix well.
- Stir in the milk, molasses, and vanilla extract until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fill the cupcake liners about 2/3 full and bake for 19-21 minutes, or until a toothpick comes out mostly clean.
- Allow the cupcakes to cool completely before frosting with cream cheese frosting.
Nutrition Facts (estimated)
Servings
12 cupcakes
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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