Gingerbread Cupcakes recipe

Perfect for holiday entertaining, these gingerbread cupcakes take the usual cookies and transform them into individual fluffy cakes. Use your favorite frosting on these and decorate with colorful holiday sprinkles.

Ingredients:

2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 medium eggs, lightly beaten
2/3 cup molasses
2/3 cup water
6 tablespoons vegetable oil

Directions:

1) Preheat oven to 350F. Line sixteen 2 ½-inch muffin cups with paper cup lining; set aside.

2) In a large mixing bowl, sift together flour, cinnamon, ginger, baking powder, baking soda, and salt. Set aside.

3) In a medium mixing bowl, combine remaining ingredients; mix well. Add to dry mixture; stir until just blended. Do not overmix.

4) Spoon into prepared muffin cups. Bake 15 to 20 minutes, until cupcakes spring back when gently pressed in the center. Cool slightly and serve.

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