Gingerbread Cupcakes

by Janet
(Clarksville)

A fun and unique twist to a cupcake. Great if having a bridal shower around the holidays. I try to make them around Christmas every year...


Gingerbread Cupcakes:

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 tsp. salt

1 beaten egg white
1/3 cup molasses
1/3 cup water
3 tablespoons cooking oil


Preheat oven to 350 degrees. Line eight 2-1/2-inch muffin cups with liners; set aside. In a medium mixing bowl stir together flour, baking powder, cinnamon, ginger, baking soda, and salt; set aside.

In a small mixing bowl stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture until blended. Spoon mixture into muffin cups.

Bake for 15 to 20 minutes or until toothpick comes out clean. Sprinkle with powdered sugar before serving if you like. Great warm or cold!

Only makes 8 cupcakes so you'll need to double, triple, or quadruple to make enough for your guests.

Recipe from BHG.com

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