Gingerbread Cupcakes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Looking for a new, easier, way to enjoy gingerbread this winter? Instead of making cut-out cookies, make cupcakes! This recipe is simple, delicious, and fun to decorate.
Ingredients
1 1/2 c. all-purpose flour
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. ground nutmeg
1/4 tsp. kosher salt
1/2 c. vegetable oil
1/2 c. dark brown sugar
2 large eggs
1/4 c. unsulphured molasses (not blackstrap)
1/2 tsp. vanilla extract
1/4 c. water
Instructions
Heat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together the flour, ginger, cinnamon, baking powder, nutmeg and salt.
In a large bowl, whisk together the oil, sugar, eggs, molasses, vanilla and water. Add the flour mixture to the oil mixture and mix until fully incorporated (the batter will be thin).
Divide the batter among the muffin holes (about 3 Tbsp each) and bake until a wooden pick inserted into the center comes out clean, 20 to 22 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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