Gingerbread Cupcakes

photo by Dine  Dish photo by Dine  Dish
photo by Dine Dish
photo by Dine  Dish photo by Dine  Dish
photo by Dine  Dish photo by Dine  Dish
Ready In:
8 cupcakes




  • Line eight 2 1/2 inch muffin cups with paper bake cups.
  • In a medium mixing bowl stir together th flour, baking powder, ginger, cinnamon, soda, and salt.
  • Set aside.
  • In a small mixing bowl stir together the egg white, molasses, water, and oil.
  • All molasses mixture to dry mixture, stirring just until moistened.
  • Bake in a 350 degree oven for 15-20 minutes or until cupcakes spring back when pressed lightly in center.
  • Remove from pan.
  • Serve warm, or cool on a wire rack.

Questions & Replies

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  1. This recipe actually turned out quite nicely, but needed a fair amount of tweaks. I think it would have been pretty bland and dry otherwise, according to previous reviews. I used a whole egg. Added brown sugar, about 1/3 cup. Added the ginger and cinnamon, then added another 1/2 t of each. increased the cooking oil by 1 Tb. Then, because I make a lot of gingerbread, I added a healthy Tb of espresso powder and a healthy Tb of dark cocoa. I live at >6000 feet, so had to adjust for that, but that's my life. I made mini cupcakes. Was too lazy to do any icing. Didn't need it. This was great.
  2. I doubled this recipe and made a cake instead because I was out of muffin cups. It turned out a bit dry, which may be due to the lack of egg yolks (not sure), but it did taste good. I iced the cake with a brown sugar icing. I would make it again, and experiment with the wet ingredients a bit to up the moisture.
  3. After reading the reviews about dryness, I did change the recipe some. I tripled it, needed 24 cupcakes. Also used 1/4 cup brown sugar (maybe a bit more next time). Used whole eggs, not just whites, added allspice also. Baked up beautifully in 15 min. No dryness at all.. Will be my go to for Christmas baking.
  4. cool!
  5. These are very light and tender, and also have a subtle flavor of ginger and molasses. I like my gingerbread dark, spicy, and moist to the point of oiliness, so this wasn't really what I had in mind, but as a subtle spice cupcake, they are really quite good and reasonably healthy.



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