ginger-cupcakes I always make cupcakes for my grandson, The Tater Tot,  when he spends the night with me. He likes these old fashioned gingerbread cupcakes. These are good anytime but especially in the fall of the year.

1/2 cup white sugar
1/2 cup butter or margarine
1 egg
1 cup molasses (I use sorghum molasses but any kind will do)
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup hot water

Preheat oven to 350 degrees. Put cupcake cups in muffin tin. Cream sugar, butter together.
Add egg and beat well. Pour in molasses. Add flour, baking soda, salt, cinnamon, ginger, cloves, and hot water and mix well. Fill cupcake holders a little over half full. Cook for 30 minutes.
Makes about 24 cupcakes.

Cream cheese frosting:
1 (8 oz.) pkg. cream cheese, softened
1 stick margarine, softened
1 box confectionery sugar (16 oz)
1 tsp. vanilla
Whip all frosting ingredients together with mixer until smooth and of spreading consistency.

These are also good just plain without frosting. Enjoy!

Don’t Forget to Pin!  ginger-cupcakes-with-cream-cheese-frosting


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  1. Can’t wait to try this…love all things Ginger!

  2. Made these yesterday- they are SO SO GOOD!! Best cupcakes I’ve ever made. They were very moist and had just the right gingerbread flavor. Yum 🙂 thanks for the recipe!

  3. [email protected] says:

    Hey Lady, I have made a new friend via telephone from India. She sent me an e-mail for Butter Chicken.Have you ever heard of it? It calls for spices that we can’t find locally. She told me when I asked her that I could find it in every local store. She sure don’t know this area of Kentucky!!! Cuz

  4. I love ginger, and with the cream cheese frosting!!! Yum! Right down my alley! I bet these are great around the holidays!

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