Mom’s Fluffy Gingerbread Cupcakes (aka Ginger Puffs)

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

Take me to the recipe

Fluffy Gingerbread Cupcakes have a beautiful light texture and are especially yummy frosted with a simple vanilla icing. 

Fluffy Gingerbread Cupcakes have a beautiful, light texture and are especially yummy frosted with a simple vanilla icing. 

I love how recipes have a way of fading in and out of our lives, how you can have a favourite recipe that you make all the time and then you forget all about it, only to rediscover it months, sometimes years, later.

It’s the rediscovering that I love the most. There’s a kind of joy about how certain recipes suddenly pop back into our minds, along with all of the memories of when we used to make them.

Fluffy Gingerbread Cupcakes have a beautiful, light texture and are especially yummy frosted with a simple vanilla icing. 

This recipe for fluffy gingerbread cupcakes resurfaced at my son’s birthday party one year. The recipe is an old one that mom found in a Chatelaine magazine back in 1957, the year after she and dad were married. (Mom said it was likely one of the first things she ever baked since she was never allowed in the kitchen growing up.)

Mom used to make these fluffy gingerbread cupcakes often when my older siblings were little but the recipe was buried (filed away in her big recipe box) as new recipes came along. When my nieces and nephews were little mom started making them again around Halloween, frosting them with orange icing and brown jimmies.

Fluffy gingerbread cupcakes have a beautiful light texture and are especially yummy frosted with a simple vanilla icing.

Fluffy Gingerbread Cupcakes recipe

Makes 12 cupcakes

Ingredients:

  • ½ cup sugar
  • 1/4 cup butter, melted
  • ½ cup Crosby’s Fancy Molasses
  • 1 ¼ cups flour
  • 1 tsp baking soda
  • ½ tsp ginger
  • ¼ tsp cloves
  • ¼ tsp cinnamon
  • ½ tsp salt
  • ½ cup boiling water
  • 1 egg, unbeaten

Instructions:

  1. In a medium bowl combine sugar, butter and molasses.
  2. In a separate bowl combine the dry ingredients.
  3. Add this dry mixture to the sugar & butter bowl and mix well.
  4. Stir in the boiling water and then the egg last.
  5. Spoon into cupcake pans that have been well greased or lined with paper cups.
  6. Bake at 400 F for 10-15 minutes

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe

5 thoughts on “Mom’s Fluffy Gingerbread Cupcakes (aka Ginger Puffs)

  1. Mom says:

    Great stuff ! I forgot how great these recipes were. Must make them again. Still love molasses . Puppa would love all this.

    1. Bridget says:

      Thanks Mom! Reminds me that I should have given you credit for baking the ginger puffs in the photo.

  2. Marla says:

    First time making these….soooooo good! Made a vanilla icing for them too. Hubby wanted to know if there were more!

  3. Sadie says:

    These are excellent! The crumb is moist and tender. My grandchildren loved them. Our only criticism was that the ginger flavour was subtle, even though I added grated fresh ginger. The next time I make them I’ll double the spices, add more grated fresh ginger, as well as a few tablespoons of chopped candied ginger. I frosted them with a cinnamon buttercream frosting. My yield was 10 cupcakes. I felt that 400° was too high for cupcakes so I baked them at 350°. They were done in 16 minutes.

    1. Bridget Oland says:

      Hi Sadie,
      Thank you for all of your comments and suggestions. Love the cinnamon buttercream frosting!

Leave a Reply

Your email address will not be published. Required fields are marked *

25141 Views