Gingerbread Cupcakes

Gingerbread Cupcakes

It just so happens that it is finally December.  Which means I can go crazy with baking all of those yummy holiday flavors unfit for any other month of the year.

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First up is gingerbread. Yup. That’s right, gingerbread. Packed full of molasses, ginger, cinnamon, cloves, and much more. I love the spice-y flavor of gingerbread.


Gingerbread cupcakes topped with swirls of fluffy cream cheese frosting. The contrast of creamy frosting to the fluffy spiced ginger cake is pure perfection.

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Gingerbread Cupcake Recipe

2 1/4 cups flour

1 1/2 cups sugar

2 tsp cinnamon

2 tsp ground cloves

2 tsp nutmeg

1 tsp black pepper

2 tsp all-spice

1 1/2 tbsp ground ginger

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

4 egg whites

3/4 cup oil

1/2 cup molasses

3/4 cup milk

1 tbsp vanilla extract

1/2 tbsp apple cider vinegar

Preheat oven to 350 degrees.

In a medium mixing bowl combine all the dry ingredients; Flour, sugar, and spices. In a separate large bowl, whisk egg whites, oil, molasses, milk, and vanilla extract.

Carefully, fold the dry ingredients into the wet ingredients with a spatula. Mix until smooth and lump free.

Slowly whisk in the vinegar until well combined.

Divide batter between 24-30 cupcake liners, about half full, and bake for 18 minutes. When the cupcakes are finished baking cool in pan for 5 minutes, then cool completely on a wire rack.

Top with creamy homemade cream cheese frosting and sprinkle with nutmeg or gingerbread cookie pieces.


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xoxo kaitlin.

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