Gingersnap Mini Cupcakes Recipe

Name: Gingersnap Mini Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

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 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

1
Heat oven to 375F.
2
Grease 48 mini muffin pan cups; set aside.
3
Combine all ingredients except flour, sour cream and powdered sugar in bowl.
4
Beat at medium speed, scraping bowl often, until well mixed.
5
Add flour and sour cream; continue beating until well mixed.
6
Spoon batter evenly into prepared mini muffin pans, filling cups 3/4 full.
7
Bake 10-12 minutes or until toothpick inserted in center comes out clean.
8
Let stand 5 minutes; remove from pans.
9
Sprinkle with powdered sugar, if desired.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2/3 cup light molasses, 1/2 cup Land O Lakes Butter, softened, 1/4 cup sugar, 1/4 cup firmly packed brown sugar, and more.

Yes, Gingersnap Mini Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingersnap Mini Cupcakes

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