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The Rocky Mountain Collegian

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A Taste of Home: Gingerbread Cupcakes

Thanksgiving break is approaching fast. Soon flights will be booked, bags will be packed and recipes will be set aside in

Gingerbread mini cupcakes.
Gingerbread mini cupcakes. (Photo credit: Wikipedia)

preparation. Families are making holiday plans and as students, we are hastily trying to finish the last pages of our research papers. As we hit this final stretch of academic stress before eleven days of freedom, we can find hope in knowing that no matter where we are, we can always bake cupcakes. Not just any cupcakes, delicious gingerbread cupcakes.


Gingerbread is a flavor that reminds me of home. Gingerbread houses, gingerbread men, gingerbread cookies, gingerbread cupcakes—no matter the form, gingerbread brings good feelings. There is something about this season of spices that leaves me constantly craving comfort and warmth. The chilly outdoors encourages me to hurry inside with my rosy nose and head straight to the kitchen. This cupcake recipe is one that will surely hurry you inside to do the same. As you’re enjoying your last two weeks of fall in Fort Collins, devote a cozy evening to this recipe.

This ingredient list may seem intimidating, but do not be fooled. Authentic gingerbread-flavored cupcakes require a combination of many different spices and ingredients, and the result is a gingery masterpiece. They are rich and spicy, including a cinnamon kick. The icing is creamy and sweet, but light and enjoyable. These cupcakes will leave you even more excited for the fall recipes coming your way this break.

Gingerbread Cupcakes


1/2 cup canola oil

 1/2 cup sugar

1/2 cup molasses, or honey

1 egg

1 1/2 cup flour


1/2 tablespoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon salt

1/8 teaspoon ground cloves

1/2 cup boiling water

1/2 tablespoon baking soda


Cinnamon Brown Sugar Buttercream Icing

 3/4 cup butter (softened)

1/3 cup brown sugar, packed

1 pinch of salt

1/8 teaspoon vanilla extract

1/2 teaspoon cinnamon

3 cups powdered sugar

1/4 cup heavy whipping cream


Cupcake Preparation

 Preheat the oven to 350° F.

In a mixing bowl, using an electric mixer, combine the oil, sugar, and molasses (or honey); then add the egg until well mixed.

In a medium bowl, whisk the flour, ginger, cinnamon, salt, and cloves together.

Whisk the flour mixture into the molasses mixture until it is well combined.

Boil the water on the stove and then remove it from the heat. Add the baking soda to the water and then whisk water mixture into the batter.

Bake for 25 minutes, or until a toothpick comes out of a cupcake clean.

Top the cupcakes with brown sugar buttercream icing. Garnish with a sprinkle of cinnamon or a gingerbread man cookie if you’d like.

Collegian Entertainment Reporter Rae Ehly can be reached at 



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