Gingersnap Mini Cupcakes
Tiny ginger cupcakes that are delicious as a dessert or bite-sized snack.
25 min.prep time
48 mini cupcakes
2/3 cup light molasses
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 large 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 for 10 to 12 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pans. Sprinkle with powdered sugar, if desired.
- For standard size cupcakes, use 12-cup muffin pans. Bake for 14 to 18 minutes. Makes 2 1/2 dozen.
- Mini baked cupcakes can also be dipped in sugar, while warm, or drizzled with melted white baking chips.