Easy Holiday Gingerbread Cupcakes!

For some reason, I’m starting to feel like baking with flavors like gingerbread, pumpkin, and peppermint. Could it be the holiday decorations going up and Thanksgiving coming up sooner than we can think? Could be that lunch was a long time ago and I’m hungry, too. Anyway, here is a fun, quick recipe for a rainy afternoon to cheer up the children and entice them to finish their dinner in hopes of getting one!

Holiday Gingerbread Cupcakes

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup granulated sugar
½ teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon cloves
1/8 teaspoon ground nutmeg
1 egg, lightly beaten
1/3 cup molasses
1/4 cup buttermilk or soured milk (1 teaspoon lemon or vinegar to whole milk)
1/4 cup melted and cooled shortening
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Line cupcake tin with twelve cupcake papers.

Sift together the dry ingredients. Mix together the remaining ‘wet’ ingredients, add to the flour mixture, and blend until smooth. Divide the batter between the twelve paper lined muffin tin.

Bake for approximately 20 minutes in preheated oven. When done, let cool for five minutes before removing the cupcakes from the tin. Complete cooling. You can either top them with a swirl of whipped cream or make an icing.

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