These Easy Gingerbread Cupcakes Are Ready in Just 30 Minutes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/4 cup water
- 1/2 cup packed dark brown sugar
- 1/2 cup unsulphured molasses
- 3 large eggs
- 1/4 cup grated ginger
- 1/41 cuptablespoon powdered sugar
- 2 teaspoons lemon juice
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Instructions
- Line a 12-cup muffin tin with cupcake liners.
- In a small bowl, melt the butter and water together in the microwave, covering the top with plastic wrap (in case it splatters). In a separate bowl, sift together the flour, salt, baking soda and dry spices in a bowl.,In a third, large bowl, beat together the molasses and brown sugar until smooth by hand, using a hand mixer, or using a stand mixer. Add the eggs, one at a time, beating for 30 seconds between each.,Beat in the flour mixture slowly until just incorporated. Add the butter mixture and the grated ginger and beat until smooth. Batter will be runny.
- Spoon the batter into the cupcake liners, filling them about 3/4 full.
- Bake the cupcakes for 12 to 14 minutes or until a toothpick comes out clean.
- Allow to cool for a minute in the muffin tin to set before transferring to a wire rack to fully cool.
- Combine the powdered sugar and lemon juice together in a bowl and stir until smooth. Allow to stiffen up a bit for 4 minutes. Once the cupcakes are cool, spoon the icing over the cupcakes and allow to harden.,The cupcakes keep about 3-5 days, depending if you store them in an air-tight space and in the fridge or not.
Source
Original recipe: View Original