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Gingersnap Mini Cupcakes
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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

How to make

  1. STEP 1

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

  2. STEP 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. STEP 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. STEP 4

    Sprinkle with powdered sugar, if desired.

Tip #1

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

Tip #2

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

Tip #3

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

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