My story in recipes: Gingerbread Cupcakes

I am a huge fan of spicy, crispy, molasses sweetened gingerbread cookies. I love the combination of the cinnamon and ginger and allspice and the rich, deep flavors of the molasses and brown sugar. They're a definite contender for my all time favorite Christmas cookie. (Tied with a dark chocolate oatmeal cookie.)

I don't know why I never thought about transforming these delicious cookies into cupcake form before. But it finally occurred to me that the same flavors that make such tremendous cookies would also make phenomenal cupcakes. Cinnamon, ginger, allspice, nutmeg, brown sugar, molasses and vanilla - all the flavors of Christmas.

Do you want to know what is better than eating a gingerbread cookie? Eating a gingerbread cookie that is sitting on top of a gingerbread cupcake.

Gingerbread Cupcakes

Cupcakes

1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) brown sugar
1 egg, at room temperature
1/2 cup (120ml) milk, at room temperature
1/2 cup (156g) molasses
1 teaspoon vanilla extract
1 and 1/3 cups (167g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground allspice

Directions:

Preheat oven to 350F degrees. Line 12-count muffin pan with cupcake liners. Set aside.
Make the cupcakes: In a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy.

Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed.

Beat in the milk, molasses, and vanilla on medium speed. (Yes, that really is how it is supposed to look.)

In a medium bowl, toss the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.