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Angelique Tamburo

Gingerbread Cupcakes

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 Method Notes

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

Method
 

  1. Pre-heat oven to 325 °.
  2. Cream together the melted butter and brown sugar. Make sure that it is cool to the touch before moving on to step two.
  3. Add the egg and the egg yolk slowly, letting the first egg incorporate before adding the second.
  4. In a separate bowl sift together the flour, baking powder, baking soda, salt, and the gingerbread spice together.
  5. In a liquid measuring cup whisk together the buttermilk, molasses and vanilla.
  6. Add your dry ingredients and your wet ingredients alternately starting and ending with your dry mix.
  7. 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