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These Easy Gingerbread Cupcakes Are Ready in Just 30 Minutes
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Savor the flavors of gingerbread with minimal effort by whipping up these simple gingerbread cupcakes! Enhance them with a zesty lemon frosting for a stress-free holiday delight.
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 (1 stick of unsalted butter)
  • 1/4 cup water
  • 1/2 cup packed dark brown sugar
  • 1/2 cup unsulphured molasses (not blackstrap)
  • 3 large eggs, room temperature
  • 1/4 cup grated ginger (on the small holes of a box grater or using a microplane)
  • For the Lemon Icing:
  • 1/4 cup + 1 tablespoon of powdered sugar
  • 2 teaspoons of lemon juice
Instructions:
  • Preheat the oven to 350°F while you line a 12-cup muffin tin with cupcake liners.
  • Prepare cupcake batter: - Melt butter and water in the microwave in a small bowl covered with plastic wrap. - In another bowl, sift together flour, salt, baking soda, and dry spices. - In a large bowl, mix molasses and brown sugar until smooth, then beat in eggs one at a time. - Slowly mix in flour mixture until just combined. - Add butter mixture and grated ginger, beat until smooth. The batter will be runny.
  • Portion the batter into the cupcake liners, filling each about three-quarters full.
  • Baking: Bake the cupcakes until a toothpick inserted comes out clean, approximately 12 to 14 minutes.
  • Let the muffins cool completely in the tin for a minute before transferring them to a wire rack to cool completely.
  • For the icing, mix powdered sugar and lemon juice until smooth, then let it thicken for 4 minutes. Once the cupcakes are cooled, drizzle the icing on top and let it set. Store cupcakes in an airtight container in the fridge for 3-5 days.

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