Gingerbread Cupcakes

Bee's Baking - Gingerbread CupcakesAdapted from Sally’s Baking Addiction


115g unsalted butter, room temperature (here 60g butter + 35g non-fat plain Greek yoghurt was used)
100g dark brown sugar (here 50g brown sugar + ¼ cup granulated sweetener was used)
1 egg, room temperature
120ml milk, room temperature (unsweetened almond was used here)
155g molasses
1 teaspoon vanilla extract
170g all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger, ground
½ teaspoon nutmeg, ground
¼ teaspoon allspice, ground


1. Preheat oven to 180°C/350°F
2. Beat the butter and sugar (+ sweetener, if using) on medium speed until creamy
3. Beat in the egg until combined, scraping down the sides of the bowl as necessary
4. Beat in the molasses, milk, and vanilla (mixture will not be fully combined, this is fine)
5. In a medium bowl sift the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice and toss until combined
6. With the mixer on low speed, gradually add the dry ingredients to the wet and mix until just combined
7. Fill cupcake liners until ⅔ full and bake for 19-21 minutes until a skewer/toothpick comes out clean
8. Serve with a dusting of icing sugar, or allow to cool completely before frosting with an icing of choice

Nutritional Information

– Recipe yields 12 servings
– Each cookie contains ~153 calories, 24g carbs, 3g protein, and 5g fat

Bee's Baking - Gingerbread Cupcakes


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