Gingerbread Cupcakes

These spicy, delicious Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are just the treat for holiday parties!

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I have been making these Gingerbread Cupcakes every Christmas season for the last six years.

Ingredients

– All-purpose flour – Ground ginger – Baking soda – Ground cinnamon – Ground nutmeg – Unsalted Butter TOTAL PREP TIME: $0.70 TOTAL PREP TIME: $0.70 NO. OF SERVINGS: 24pcs. NO. OF SERVINGS: 24pcs. Get Recipe

NOTE: You can halve this recipe. The only tricky part is the eggs because if you split the recipe, then you’ll have to add 1 1/2 eggs. Get Recipe

Step-by-step instructions!

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Preheat oven to 350 degrees F. Line 2 muffin tins with 24 cupcake liners; set aside.

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In a large bowl sift together the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.

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Beat together the butter and dark sugar on high speed until lightened in color.

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Add the eggs one at a time, mixing slowly after each addition.

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Pour in the molasses and mix on low speed until just combined.

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