GINGERBREAD CUPCAKES
So great for the holidays! Depending on how much frosting you like on your cupcakes, you might want to half the frosting recipe, as this makes quite a bit.
Provided by JamesyLynn
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Mix the flour, ginger, cinnamon, salt, and baking soda in a large bowl until well combined.
- Whisk molasses and hot water together.
- Cream the margarine and sugar. Whip the mixture with the optional egg until light and fluffy.
- Add part of the molasses mixture and part of the margarine and sugar mixture to the dry ingredients. Begin to combine. As the ingredients come together, add more of the margarine mixture and more of the molasses mixture until everything has been incorporated. Whisk to remove lumps, but do not over-mix.
- Pour the batter evenly into cupcake molds (you should get an even dozen, just fill them almost to the top).
- Bake at 350F for 20-25 minutes until a cake tester comes out clean, or the top of the cake, when touched, springs back. Let cupcakes cool completely before frosting.
- Prepare frosting by beating all of the frosting ingredients in a stand mixer until well combined and fluffy. Frost cupcakes and enjoy!
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Wisdom Isaac
[email protected]These cupcakes are the worst thing I've ever eaten. I would not recommend them to anyone.
Ambri Hidri
[email protected]I've made this recipe several times, and it's always a disaster. I'm giving up.
Stacey Buchan
[email protected]I'm not sure what happened, but my cupcakes turned out really dense. They were more like muffins than cupcakes.
Lexie Jarvis
[email protected]These cupcakes are way too sweet for my taste. I think I'll cut the sugar in half next time.
SHARUF KHAN
[email protected]I followed the recipe exactly, but my cupcakes didn't turn out. I'm not sure what went wrong.
Russell Freiheit
[email protected]The cupcakes didn't rise very much. I'm not sure what I did wrong.
Leilah Ingabire
[email protected]I found that the cupcakes were a little dry. I think I might add more butter next time.
brooks Trout
[email protected]These cupcakes are a bit spicy for my taste, but I still enjoyed them.
Nadiya Jaman
[email protected]I love the way these cupcakes smell while they're baking. My whole house smelled like Christmas!
Bry Armstrong
[email protected]These cupcakes are the perfect size for a party. They're not too big, and they're not too small.
Julie Chaves
[email protected]I'm not a big fan of gingerbread, but these cupcakes changed my mind. They're so flavorful and delicious.
Luck Sab
[email protected]These cupcakes are so moist and fluffy. I could eat them every day!
Ali Hazratali
[email protected]I'm allergic to nuts, so I substituted almond flour for the all-purpose flour. The cupcakes still turned out great!
Tyler Jackson
[email protected]I made these cupcakes for a bake sale, and they sold out in minutes! Everyone loved them.
Raysha Cintron Rivera
[email protected]These cupcakes are the perfect holiday treat. They're festive, delicious, and sure to put a smile on everyone's face.
Victor Martinz
[email protected]I've made these cupcakes several times now, and they're always a crowd-pleaser. Everyone loves the warm, spicy flavor.
Akeem Simth
[email protected]The cupcakes turned out so cute! I decorated them with white icing and gingerbread men sprinkles.
Halima Ismail
[email protected]I love how easy this recipe is to follow. I'm not a very experienced baker, but I was able to make these cupcakes without any trouble.
Quinn Welch
[email protected]These gingerbread cupcakes were a hit at my holiday party! They were moist, flavorful, and the perfect amount of sweetness.