Gingerbread Cupcakes
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Sugar Spun Run · by Sam Merritt★ 4.9 (35)

Gingerbread Cupcakes

NUTRITION · PER SERVING44M COOK
CAL 25%·PRO 8%
CARBS 61G49% OF CAL
2G FIBER9G OTHER50G TOTAL SUGAR
FAT 27G49% OF CAL
13G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist and fluffy gingerbread cupcakes with warm spices, topped with cinnamon-brown sugar frosting. A quick dessert with beautiful domed tops.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 ⅓ cup all-purpose flour
  • ½ cup dark brown sugar
  • ¼ teaspoons baking soda
  • ¾ teaspoons baking powder
  • ½ teaspoons salt
  • 1 ½ teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/3 cup Avocado, vegetable or canola oil
  • ⅓ cup melted butter
  • ⅓ cup molasses (use an “unsulphured” molasses, I like Brer Rabbit and Grandma’s brand )
  • 1 egg + 1 large egg yolk (room temperature preferred)
  • 2 teaspoons vanilla extract
  • ¼ cup very hot or boiling water
  • ⅓ cup sour cream
  • 8 oz cream cheese (softened)
  • ½ cup unsalted butter (softened )
  • 2 Tablespoons light brown sugar (firmly packed)
  • 1 ½ teaspoons vanilla bean paste (or substitute 1 ¼ teaspoon vanilla extract)
  • ¼ teaspoon ground cinnamon
  • 3 ½ cups powdered sugar
  • Pinch of salt (about scant ⅛ teaspoon)
PREP
30M
SODIUM
268MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.