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Gingersnap Mini Cupcakes




Source of Recipe


landolakes website


Recipe Introduction


These tiny ginger cupcakes are delicious as a dessert or bite-sized snack.



List of Ingredients




2/3 cup light molasses
1/2 cup LAND O LAKES® Butter, softened
1/4 cup sugar
1/4 cup firmly packed brown sugar
1 egg
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 teaspoons freshly grated lemon peel
2 1/2 cups all-purpose flour
1 cup LAND O LAKES® Sour Cream
Powdered sugar, if desired


Recipe





Heat oven to 375°F. Combine all ingredients except flour, sour cream and powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour and sour cream; continue beating until well mixed.

Spoon batter into greased mini muffin pans, filling cups 3/4 full. Bake for 10 to 12 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pans. Sprinkle with powdered sugar, if desired.

TIP: For standard size cupcakes, use 12-cup muffin pans. Bake for 14 to 18 minutes. Makes 2 1/2 dozen.

TIP: Mini baked cupcakes can also be dipped in sugar, while warm, or drizzled with melted white baking chips.