Mini Gingerbread Cupcakes
Mini Gingerbread Cupcakes are delightful, bite-sized treats that perfectly capture the essence of the holiday season. Infused with warm spices like ginger and cinnamon, these fluffy cupcakes are topped with silky frosting, creating an irresistible combination that will have everyone coming back for more. Ideal for festive gatherings or cozy nights in, these treats evoke nostalgic memories and fill your kitchen with a comforting aroma. Whether served at a holiday party or enjoyed as a sweet everyday snack, Mini Gingerbread Cupcakes are sure to brighten any occasion.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 cup brown sugar (packed)
- 1/4 cup unsalted butter (softened)
- 2 large eggs (room temperature)
- 1/2 cup milk (whole)
Instructions
- Preheat oven to 350°F (175°C) and line a mini muffin tin with liners.
- In a bowl, whisk together flour, baking soda, ginger, and cinnamon.
- In another bowl, cream softened butter and brown sugar until light and fluffy.
- Add eggs one at a time along with milk; mix until smooth.
- Gradually combine dry ingredients with wet mixture without overmixing.
- Fill each liner two-thirds full and bake for 15-18 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 cupcake (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Keywords: - For added flavor, consider swapping molasses for honey or maple syrup. - You can mix in chocolate chips or nuts for extra texture. - Store in an airtight container for up to three days or freeze individually.