Servings: 12 serving(s)
Prep time: 15 minutes
Total time: 30 minutes
Cooking time: 15 minutes
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.
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
- 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
- In a medium bowl combine sugar, butter and molasses.
- In a separate bowl combine the dry ingredients.
- Add this dry mixture to the sugar & butter bowl and mix well.
- Stir in the boiling water and then the egg last.
- Spoon into cupcake pans that have been well greased or lined with paper cups.
- Bake at 400 F for 10-15 minutes
One more thing…
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