Gingerbread Cupcakes

Delightful gingerbread cupcakes that perfectly blend sweetness and spice, making them a perfect holiday treat.

Scale

2 cups all-purpose flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1/2 cup molasses

1 cup milk

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Preheat your oven to 350°F (175°C).
Line a muffin tin with cupcake liners.
In a large mixing bowl, combine flour, ground ginger, ground cinnamon, baking powder, and salt. Whisk together.
In a separate bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the molasses.
Gradually add the dry ingredients to the wet mixture, alternating with milk.
Fill each cupcake liner about two-thirds full with batter.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Allow to cool in the tin for 5 minutes before transferring to a wire rack. Frost once completely cool.

For a vegan option, substitute eggs with chia seeds or flaxseed meal mixed with water, and use coconut oil instead of butter.