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Mini Gingerbread Cupcakes



This gingerbread can come in the form of cupcakes, mini cupcakes, or a 9×13 loaf.  It is yummy plain but I love the addition of the cream cheese frosting. 

When decorated with a teal frosting ribbon, they became Ovarian Cancer Awareness Cupcakes, the perfect dessert for my Tapas For a Cure menu.


1/2 cup butter

1 cup brown sugar

1/4 tsp cloves

1 tsp cinnamon

1/2 tsp allspice

1 tsp ginger powder or freshly-grated ginger

2 tsp baking soda

1 cup boiling water

2 1/2 cups flour

1 cup molasses

2 beaten eggs

1/2 tsp salt

Cream the butter and the sugar. Add the molasses and mix well.  

In a separate bowl, mix the baking soda with the boiling water.  Add the soda water to the molasses mixture and beat well.  Then add the remaining ingredients and stir until a thin batter forms.  Pour the gingerbread batter into a greased 9×13 pan or greased/lined muffin or mini-muffin pans.  Bake the gingerbread at 350 degrees for 10-15 minutes (30-35 minutes for a 9×13 pan) or until a toothpick inserted comes out clean and the tops spring back to the touch. 

Cream cheese frosting:

1 package cream cheese

1/2 cup butter, softened

2 tsp vanilla

4 cups powdered sugar

Mix the ingredients to form a creamy frosting.