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–+ servings

Warmly Spiced Gingerbread Cupcakes

Delightful cupcakes bursting with cozy flavors of ginger, cinnamon, and nutmeg, perfect for chilly days or festive gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.75 cup molasses
  • 0.5 cup buttermilk

Equipment

  • cupcake pan

Method
 

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
  3. In a large bowl, beat together the butter and brown sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla and molasses.
  4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined.
  5. Fill each cupcake liner about 2/3 full with batter.
  6. Bake for 18-20 minutes, checking for doneness with a toothpick.
  7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Nutrition

Calories: 210kcalProtein: 2gSodium: 150mg

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