SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Gingerbread Cupcakes

Makes: 8 servings Yield: 8 cupcakes
Prep 10 mins Bake 350°F 15 mins
Gingerbread Cupcakes
Ingredients
  • 1  cup  all-purpose flour
  • 1/2  teaspoon  baking powder
  • 1/2  teaspoon  ground ginger
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  baking soda
  •  dash of salt
  • 1  slightly beaten egg white
  • 1/3  cup  molasses
  • 1/3  cup  water
  • 3  tablespoons  cooking oil
  •  Sifted powdered sugar (optional)
Directions

1. Line eight 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium mixing bowl stir together flour, baking powder, ginger, cinnamon, soda, and salt; set aside.

2. In a small mixing bowl stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just until blended. Spoon mixture into prepared muffin cups.

3. Bake in a 350 degree F oven for 15 to 20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool. Makes 8 cupcakes (8 servings).

From the Test Kitchen
  • Bake and cook cupcakes but do not sprinkle with powdered sugar. Pack in an airtight freezer container; seal, label, and freeze up to 1 month. Thaw 30 minutes at room temperature before sprinkling with powdered sugar and serving.
Nutrition Facts (Gingerbread Cupcakes)
  • Servings Per Recipe 8,
  • cal. (kcal) 137,
  • Fat, total (g) 5,
  • carb. (g) 20,
  • fiber (g) 1,
  • pro. (g) 2,
  • sodium (mg) 82,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe