Gingerbread Cupcakes

I have recently become unhealthily obsessed with the The Layer Cake Shop! I’ve been putting their sprinkles on my cupcakes, in my cookie dough and I’m even considering pouring them on my pancakes tomorrow morning!

They’re absolutely adorable – if you’re looking for some reasonably priced sprinkles that can compliment your delivious baking, I highly recommend giving The Layer Cake Shop a look.

I made these cupcakes for a bake sale at my boyfriend’s work and the sprinkles were the perfect addition to help them feel decorated and festive! Sometimes your spicey and sweet cupcake just needs a little extra decorative flair and you can never go wrong with sprinkles.

• 1 1/2 cups flour
• 1/4 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. ginger
• 2 tsp. cinnamon
• 1/4 tsp. cloves
• 3/4 cup unsalted butter, room temperature
• 1 cup brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1/2 cup Grandma’s Original Molasses
• 1/4 cup sour cream
• 1/2 cup milk[/recipe-ingredients]

For my cinnamon cream cheese frosting recipe, check out this post.

Whisk together the dry ingredients until well combined. In the bowl of your stand mixer, beat together the butter and sugar. Add eggs one at a time followed by the vanilla and molasses.

Slowly alternate adding in the dry ingredients and your sour cream and milk until just combined. Fill your cupcakes 2/3 of the way full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Let cool and frost with your cinnamon cream cheese frosting![/recipe-directions]