Ridiculously Delicious Gingerbread Cupcake Recipe

gingerbread cupcakeYou know what flavor is overlooked during the holidays? Gingerbread. Yeah, yeah, there are tons of gingerbread houses you can make or buy -- but can you eat them? And do you want to eat them? Afterall, you just spent 900 hours painstakingly putting together the damn thing -- why ruin it by consuming it? Anway, I really wanted something gingerbread-flavored over the weekend, and I hate flavored coffee (hate), so I decided to whip up some gingerbread cupcakes. The result? Oh, just a little bit of heaven. And the smell, oh the smell ...

If you like delicious things, here's a recipe for Gingerbread Cupcakes:


Gingerbread Cupcakes


  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 cup water
  • 1/2 cup molasses
  • 1-1/3 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice


1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes.

2. Fill paper-lined muffin cups two-thirds full. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.

Image via freakgirl/Flickr

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