gingerbread cupcakes

Ingredients

• Servings: 24
• 1 (18.25 ounce) box vanilla cake mix
• 1/2 cup buttermilk
• 1/2 cup molasses
• 1/3 cup vegetable oil
• 4 large eggs
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper muffin liners.
• mix the cake mix, buttermilk, molasses, vegetable oil, eggs, ginger, cinnamon, and nutmeg together in large bowl until just combined. spoon the batter into a large resealable plastic bag, press out excess air, and seal the top of the bag. snip a corner of the bag about 1/4-inch from the bottom. pipe the batter into the prepared muffin cups, filling them about 2/3 full.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.