Easy Gingerbread Cupcakes

Photo by Cecelia H.
Adapted from pinchofsugar.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

D0zen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from pinchofsugar.com

Ingredients

  • 1

    standard box yellow cake mix

  • 1/2

    cup dark molasses

  • 1/3

    cup coconut oil

  • 1/2

    cup buttermilk

  • 1 1/2

    tsp. fresh ground ginger

  • 4

    whole eggs

  • 1

    16 oz. can vanilla icing

  • 1/2

    tsp. fresh ground cinnamon

  • 1/2

    tsp. ground ginger

  • 1/4

    tsp. fresh ground nutmeg

Directions

1.Preheat your oven to the specified temperature listed on your box of yellow cake mix. Mine said 350 F. Then, line two 12 compartment muffin tins with paper or foil liners and set to the side. 2.Next, combine the box of yellow cake mix, dark molasses, coconut oil, buttermilk, fresh ground ginger and whole eggs in a large sized mixing bowl. Using a wooden spoon, still gently until all of the ingredients are well combined. 3.Then, evenly distribute the batter throughout the previously lined muffin tins. Each compartment should be about 3/4 of the way full. Next, park the muffin tins on the center rack of your oven, side by side, and bake for however long your box of yellow cake mix specified. Mine said for between 18 and 20 minutes, or until a toothpick inserted into a cupcake comes out clean. 4.Remove the cupcakes from the oven and place the pans on a wire cooling rack. Allow the cupcakes to cool completely to room temperature in the pans. Meanwhile, while the cupcakes are cooling, place the can of vanilla icing, fresh ground cinnamon, ground ginger and fresh ground nutmeg in a mixing bowl. Combine ingredients and mix well;frost cupcakes.

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