Gingersnap Mini Cupcake Recipes

Gingersnap Mini Cupcakes

Tiny ginger cupcakes that are delicious as a dessert or bite-sized snack.

25 min. prep time
48 mini cupcakes
242 Ratings


2/3 cup light molasses
1/2 cup Land O Lakes® Butter, softened
1/4 cup sugar
1/4 cup firmly packed brown sugar
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 teaspoons freshly grated lemon zest
2 1/2 cups all-purpose flour
1 cup sour cream
Powdered sugar, if desired


Heat oven to 375°F. Grease 48 mini muffin pan cups; set aside.

Combine all ingredients except flour, sour cream and powdered sugar in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour and sour cream; continue beating until well mixed.

Spoon batter evenly into prepared mini muffin pans, filling cups 3/4 full. Bake 10-12 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pans.

Sprinkle with powdered sugar, if desired.

Recipe Tip

- For standard size cupcakes, use 12-cup muffin pans. Bake 14-18 minutes. Makes 30.

- Mini baked cupcakes can also be dipped in sugar, while warm, or drizzled with melted white baking chips.

Nutrition Facts (3 mini cupcakes)

Calories: 220

Fat: 9g

Cholesterol: 35mg

Sodium: 180mg

Carbohydrates: 32g

Dietary Fiber: <1g

Protein: 3g

Recipe #11960©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

After reading the reviews on this one, I took the advice of other reviewers and added another 1/2 tsp of ground ginger plus 1/2 a tsp of salt. They turned out to be VERY tasty. Served them to the Elemetary School Administration with hot, spiced apple cider. YUMMY!
These were good, but I was disappointed in the flavor.I felt that they needed more "spice",maybe more ginger???? I would add more next time.

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