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Gingerbread Cupcakes

Gingerbread Cupcakes
  • Prep 10 min
  • Total 40 min
  • Servings 36
These are the best when it comes towards the holidays and friends and family will love them.
By TBSP Kitchens
Updated September 20, 2016

Ingredients

  • 1 cup water
  • 1 cup dark molasses
  • 1 teaspoon baking soda
  • 1/2 cup cold water
  • 1/2 cup butter, softened
  • 1 cup firmly packed dark brown sugar
  • 2 large eggs
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 2 teaspoon ground cinnamon
  • 2 teaspoon dried ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • Paper baking cups
  • Vegetable cooking spray
  • Betty Crocker™ Rich & Creamy™ cream cheese frosting
  • Sprinkles (optional)

Steps

  • 1
    Preheat oven to 375° F .
  • 2
    Bring 1 cup water to a boil in a 2 qt. saucepan over high heat. Remove from heat, and stir in molasses and baking soda. When mixture stops foaming, stir in 1/2 cup cold water. Cool.
  • 3
    Beat butter and brown sugar at medium speed with a mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition.
  • 4
    Combine flour and next 5 ingredients, add to butter mixture alternately with molasses mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
  • 5
    Place paper baking cups in 3 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling almost 2/3 full.
  • 6
    Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
  • 7
    Microwave cream cheese frosting in a microwave-safe bowl at HIGH 1 minute or until melted. Stir with a whisk, and pour frosting over top of each cupcake. Top each with red sprinkles, if desired.

Nutrition Information

No nutrition information available for this recipe
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