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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Serves 12
Cupcakes:
1 1/3 cups all-purpose flour
1/2 cup unsalted butter, room temperature
2/3 cup dark brown sugar, packed
1 egg
1/2 cup buttermilk, room temperature
1/3 cup molasses
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon salt
Directions
1.Preheat oven to 350 F and line muffin tin with paper cupcake liners.
2.In a medium bowl, sift together flour, baking powder and soda, salt, cinnamon, nutmeg, ginger, cloves and allspice. Set aside.
3.In a large bowl or mixer, cream together the butter and brown sugar for 3-4 minutes, or until lightened in color and fluffy.
4.Scrape down the sides of the bowl and beat in egg. Then, while still whipping, add in molasses and vanilla extract.
5.Alternate between adding the dry ingredients from the medium bowl (1/3 cup at a time) and buttermilk, beginning and ending with the flour mixture. Stir until just incorporated.
6.Pour batter into cupcake liners, filling 2/3 of the way full.
7.Place in oven and bake for 20 minutes, or until toothpick inserted in center comes out mostly clean and cakes are springy to the touch.
8.Cool completely.
When ready to eat, Top with whipped cream and dust with cinn or chocolate
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Ginger Spice Cupcakes
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Serves 12
Cupcakes:
1 1/3 cups all-purpose flour
1/2 cup unsalted butter, room temperature
2/3 cup dark brown sugar, packed
1 egg
1/2 cup buttermilk, room temperature
1/3 cup molasses
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon salt
Directions
1.Preheat oven to 350 F and line muffin tin with paper cupcake liners.
2.In a medium bowl, sift together flour, baking powder and soda, salt, cinnamon, nutmeg, ginger, cloves and allspice. Set aside.
3.In a large bowl or mixer, cream together the butter and brown sugar for 3-4 minutes, or until lightened in color and fluffy.
4.Scrape down the sides of the bowl and beat in egg. Then, while still whipping, add in molasses and vanilla extract.
5.Alternate between adding the dry ingredients from the medium bowl (1/3 cup at a time) and buttermilk, beginning and ending with the flour mixture. Stir until just incorporated.
6.Pour batter into cupcake liners, filling 2/3 of the way full.
7.Place in oven and bake for 20 minutes, or until toothpick inserted in center comes out mostly clean and cakes are springy to the touch.
8.Cool completely.
When ready to eat, Top with whipped cream and dust with cinn or chocolate
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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