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Gingerbread Cupcakes

Angelique Tamburo
I made these as a thank you to our local vet and they were a hit! Try them with my cream cheese frosting recipe for a wonderful combo! I usually finish them with tiny gingerbread people cookies.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 Cupcakes

Ingredients
  

  • 1/2 C Melted Butter-cooled slightly
  • 3/4 Brown Sugar
  • 1 egg
  • 1 egg yolk
  • 1 1/2 Cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 Tablespoon Gingerbread Spice Blend- or see alternative directions below
  • 1/2 Cup Buttermilk
  • 1/2 Cup Molasses
  • 1 teaspoon Vanilla

Instructions
 

  • Pre-heat oven to 325 °.
  • Cream together the melted butter and brown sugar. Make sure that it is cool to the touch before moving on to step two.
  • Add the egg and the egg yolk slowly, letting the first egg incorporate before adding the second.
  • In a separate bowl sift together the flour, baking powder, baking soda, salt, and the gingerbread spice together.
  • In a liquid measuring cup whisk together the buttermilk, molasses and vanilla.
  • Add your dry ingredients and your wet ingredients alternately starting and ending with your dry mix.
  • Prepare your cupcake tray with liners and bake for 15 minutes, rotate and bake for 15 additional minutes. Bake until a toothpick comes out clean.

Notes

Alternative gingerbread spice directions:
1t Cinnamon
1t Ginger
1/2 t Cloves
1/4t Nutmeg
1/4t Ground Black pepper