I am a huge fan of spicy, crispy, molasses sweetened gingerbread cookies. I love the combination of the cinnamon and ginger and allspice and the rich, deep flavors of the molasses and brown sugar. They're a definite contender for my all time favorite Christmas cookie. (Tied with a dark chocolate oatmeal cookie.)
I don't know why I never thought about transforming these delicious cookies into cupcake form before. But it finally occurred to me that the same flavors that make such tremendous cookies would also make phenomenal cupcakes. Cinnamon, ginger, allspice, nutmeg, brown sugar, molasses and vanilla - all the flavors of Christmas.
Do you want to know what is better than eating a gingerbread cookie? Eating a gingerbread cookie that is sitting on top of a gingerbread cupcake.
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) brown sugar
1 egg, at room temperature
1/2 cup (120ml) milk, at room temperature
1/2 cup (156g) molasses
1 teaspoon vanilla extract
1 and 1/3 cups (167g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground allspice
Fill cupcake liners 2/3 of the way full, no more.
Cool on wire racks.
Frost with cream cheese frosting.
Add a gingerbread cookie to the top of each cupcake and you have achieved gingerbread perfection.
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