GINGERBREAD CUPCAKES

 

  • Cooking Time: 15 to 20
  • Servings: 20 to 24
  • Preparation Time:

Ingredients

  • 1/4 pound (1 stick) unsalted butter, at room temp
  • 1/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2/3 cup light molasses
  • 2 teaspoons lemon zest (I omitted this)
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1 cup sour cream

Directions

  • Preheat the oven to 375 F (350 F for dark pans). Insert liners into a medium cupcake pan.
  • In a large bowl cream the butter and sugars together with an electric mixer on medium speed until fluffy, 3-5 minutes.
  • Add the egg, molasses, and lemon zest to creamed mixture. Beat well.
  • In a separate bowl combine the flour, baking soda, cinnamon, ginger, and cloves.
  • Add portions of the dry ingredients to the creamed mixture, alternating with portions of the sour cream, until they are completely integrated, about 30 seconds.
  • Fill the cupcake liners 2/3 full.
  • Bake for 15-20 minutes or until toothpick inserted in the center comes out clean.
  • Cool cupcakes in pan on a wire rack.

Notes

Blogged at http://howtoeatacupcake.blogspot.com

Recipe from Crazy About Cupcakes by Krystina Castella.

MY NOTES: I omitted the lemon zest from the cupcake recipe. I couldn't find light molasses, so my cupcakes had a strong molasses flavor.

Categories: Cupcakes  Dessert  Oven 

Author Credit: Crazy About Cupcakes by Krystina Castella.

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