Gingersnap Mini Cupcakes
Gingersnap Mini Cupcakes
Tiny ginger cupcakes that are delicious as a dessert or bite-sized snack.
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25 min
Prep Time
1 hr 05 min
Total Time
48 mini
cupcakes Ingredients
23 cup light molasses
12 cup Land O Lakes® Butter, softened
14 cup sugar
14 cup firmly packed brown sugar
1 12 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
12 teaspoon ground cloves
2 teaspoons freshly grated lemon zest
2 12 cups all-purpose flour
1 cup sour cream
Powdered sugar, if desired
How to make
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STEP 1
Heat oven to 375°F. Grease 48 mini muffin pan cups; set aside.
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STEP 2
Combine all ingredients except flour, sour cream and powdered sugar in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour and sour cream; continue beating until well mixed.
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STEP 3
Spoon batter evenlyinto prepared mini muffin pans, filling cups 3/4 full. Bake 10-12 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pans.
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STEP 4
Sprinkle with powdered sugar, if desired.
Tip #1
- For standard size cupcakes, use 12-cup muffin pans. Bake 14-18 minutes. Makes 30.
Tip #2
- For standard size cupcakes, use 12-cup muffin pans. Bake 14-18 minutes.
Tip #3
- Mini baked cupcakes can also be dipped in sugar, while warm, or drizzled with melted white baking chips.
220 Calories
9 Fat (g)
35 Cholesterol (mg)
180 Sodium (mg)
32 Carbohydrates (g)
<1 Dietary Fiber
3 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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