Description
Warmly spiced, moist cupcakes that capture the classic flavor of gingerbread in a perfect individual portion.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 1/2 cup hot water
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the molasses and egg until combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, mixing until just combined.
- Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.