Gingersnap Mini Cupcakes

Gingersnap Mini Cupcake Recipes
24
2 Reviews
Tiny ginger cupcakes that are delicious as a dessert or bite-sized snack.
25 min
Prep Time
1:05
Total Time
48 mini cupcakes

Ingredients

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
large Land O Lakes® Egg
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

Directions

  1. Heat oven to 375°F.Grease 48 mini muffin pan cups; set aside.
  2. 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.
  3. Spoon batter evenlyinto 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.
  4. Sprinkle with powdered sugar, if desired.

Recipe Tips

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

- 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
Cholesterol
35mg
Carbohydrates
32g
Protein
3g
Fat
9g
Sodium
180mg
Dietary Fiber
<1g

Recipe Comments and Reviews

Rating

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!

Rating

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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