Gingerbread cupcakes

18 servings

20 mins

These are quick and easy, a traditional gingerbread recipe, in a cupcake they are very moist and full of flavor. They are great heated just until warm in the microwave and topped with whipped cream!

Ingredients :

– 1 3/4 cup all-purpose flour – 1 tsp baking soda – 1 tbsp ground ginger – 2 tsp ground cinnamon – 1/4 tsp ground cloves – 1/4 tsp salt – 4 oz unsalted butter, at room temperature – 1 large egg – 1/2 cup light brown sugar, packed – 1 tsp vanilla extract – 1 cup molasses – 1/2 cup raisins – 1/2 cup boiling water

GARNISH – 1 recipe Stabalized Wipped Cream, recipe attached in step 9 of the directions – sprinkles and cinnamon candies – 1 recipe for Creamy Vanilla buttercream as an alternative to Whipped cream recipe attached in direction step 9

Method :


Preheat oven to 375. Line 18 standard cupcake tins with FOIL.liners or grease and flour well. Paper liners stick to the cupcakes and are hard to peel off.


In a medium bowl combine flour, baking soda, ginger, cinnamon, cloves and salt


In a large bowl beat butter,sugar, vanilla and egg until well blended


Add molasses and beat in.


Add flour mixture and beat just until combined.


Add boiling water and mix just until smooth. Mix in raisins


Fill prepared cupcake tins evenly.


Bake 12 to 15 minutes until a toothpick comes out clean. Don’t overbake, they may sink a bit that is normal.


Basic Creamy Vanilla Buttercream Frosting


Stabilized Whipped Cream, For Frosting, Topping and Dipping


Basic Creamy Vanilla Buttercream Frosting

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