Desserts Eat

Gingerbread Cupcakes Recipe

This gingerbread cupcake recipe is perfect for holiday baking. A delicious old recipe that is dense, moist, rich in flavor that will melt your heart.

Gingerbread Cupcakes Recipe

This year I decided to delve deeper into my collection of coveted antique cookbooks. If you don’t already know this about me, I adore antiquing and it seems that each time I go out on a venture, I come home with one or two beloved antique cookbooks.

Gingerbread Cupcakes Recipe

I simply adore traveling back into time, with each turn of an aged, stained page, to devour recipes of long ago. Times were simpler. Life was anchored in the kitchen, guests were greeted with old fashioned hospitality, entertained with favorite family recipes and then left with satisfied hearts and bellies. This year I decided to pick a few recipes to experiment with and share them with family and friends. The ginger tea cakes caught my eye and I knew in an instant that they would be just perfect for the holidays.

Gingerbread Cupcakes Recipe

My mom and dad gushed with delight as they sampled the gingerbread cupcakes that tasted spot on to their favorite childhood gingerbread cake from a local grocery store. Nothing could have pleased me more. I knew this gingerbread cupcake recipe was a success.

Gingerbread Cupcakes Recipe

Gingerbread cupcakes. A warm and spicy, slightly sweet dense cake that has stood the test of time. Doesn’t get any more divine than that for the holidays, does it?

Here’s the decadent buttercream frosting recipe that I swirled on top!

Wishing you a Happy Christmas full of old fashioned fun!


Here’s the recipe ::

Gingerbread Cupcakes Recipe
Recipe Type: Dessert
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Serves: 2 dozen
This gingerbread cupcake recipe is perfect for holiday baking. A delicious old recipe that is dense, moist, rich in flavor that will melt your heart.
  • 1 1/2 cups flour sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1 1/2 teaspoon ginger
  • 1/4 cup salted butter
  • 4 tablespoons brown sugar
  • 1 egg
  • 1/2 cup molasses
  • 1/2 cup boiling water
  1. Sift flour and add baking powder, baking soda, salt, and all spices and then sift 3 more times
  2. With a mixer, cream the butter and gradually add brown sugar a tablespoon at a time, and mix until light and fluffy
  3. Add egg and beat well
  4. Add a small amount of flour and mix then small amount of molasses, and continue alternating until gone and batter is smooth
  5. Add boiling water and mix briefly until incorporated
  6. Pour batter into cupcake papers that have been placed into a muffin tin, filling papers no more than 1/2 full
  7. Bake for 20 minutes in a preheated 375º oven
  8. Cool and frost with favorite buttercream frosting and top with candied ginger holly shaped leaf
  9. Enjoy!
[i]Adapted by All About Home Baking [/i]



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Scary Stories & Cute Cupcakes

You know what’s scary?

Halloween is less than a week away which means that Thanksgiving is four weeks way which means that Christmas is eight weeks away.

I can’t breathe.

You know what else is scary?

My eldest daughter will turn 14 the day after Halloween which means that she will turn 16 in two years which means she’ll be leaving for college two years after that.

STOP the madness. 

Do you see how my mind works?


My morning was scary too. I had my cup of coffee, made breakfast, packed lunches, fed the animals, made sure that everyone had their vitamins and got ready to workout. Seems rather normal right? Well then as I waited for My Yanni to finish up a business call before heading to the gym, my mind started whirling through my to do list. Before I knew it I had grabbed the white pumpkins to be used as a centerpiece for an upcoming post and had just started to carve them when I thought, “I should have different clothes on”.

This is where things began to unravel.

I had dashed to the closet to grab a sweatshirt. Somehow that turned into trying on clothes and more clothes then shoes and boots and then I noticed a dust bunny & cob webs on my hardwood floors which made me think of Halloween and…the pumpkins waiting in the kitchen.


Halloween is less than a week away.

Tomorrow is Sweet Cheeks Halloween party at school. Her very last Halloween party of elementary school which means it’s MY last Halloween party of elementary school.


So I made cupcakes. Just because.

Makes perfect sense doesn’t it?

Stress+ multi-tasking-like-a-deer-on-roller-skates = easy-cute-cupcakes.

Makes perfect sense to me.

To save time I used a boxed cake mix and pre-made icing and decided to embellish the little cuties with some fun ribbon flags.

I happened to have some ribbon with “Happy Halloween” written on it, but you can use any kind of Halloween ribbon that you’ve got.

Just cut the ribbon into 2 inch length pieces, dab some hot glue to the back edge and wrap them around the tip of a toothpick.

Make some cupcakes and frost them…

And stick the flags in.

So festive and darling.

Now you’ll even have time to dust up all of those cobwebs hanging around your house.

Or if you’re like me, decide that they make the perfect Halloween decoration.

Speaking of Halloween decorations, I didn’t even get to tell you how I haven’t had the time to put up all of my beloved Halloween decorations. Or how I accidentally took my dog’s allergy pill last week.


Now THAT’S scary.

Which reminds me.

Oh never-mind.




Desserts Eat Inspire

Sweet Lion & Lamb Cupcakes


In like a lion out like a lamb. Isn’t that how the saying goes? Spring in suburbia has indeed come in like a lion and I just pray that it will go out like a lamb.

I’m ready for some sweet sunshine, blue skies and gentle breezes.

Years ago (as in five, but who’s counting?) I saw a picture of some darling lion and lamb cupcakes in a Family Fun magazine. I did my usual…tear out, file and forget about it routine and as the years have slipped by I have never actually made the cupcakes.

Do you ever do that? Well, this year I decided that it was now or never. My girls are, ahem, more mature and a tad less interested in cute little cupcakes. They weren’t so interested in making them with me, however when they laid their eyes on them they couldn’t help but to “awwwwwwww”  and “that is SO cute, can I have one?”

And I did what every chicken little mama would do…

I said, “nope” “if you didn’t want to help then you don’t get to enjoy”.

Just kidding.

Of course I let them dig in and I’m pleased to report that they enjoyed the daylights out of them. Actually I don’t know who enjoyed them more, me or them. It was such a delight to watch my very mature, distinguished teen and pre-teen children happily lick their very mature and distinguished lips in between happy giggles. I even suggested sending them in their lunches and well, you can only imagine the <eye rolling> and verbal responses that I received.

So… I just kept pouring them milk and feeding them cupcakes. I just had to relish in the moment as long as they’d let me. That’s innocent enough isn’t it?

Can you tell that I’m having a hard time watching my babies turn into young ladies? <sniff>

The cupcakes were a cinch… I made the lion as I had remembered it from the magazine and created the lamb myself. I baked some boxed cupcakes, iced half the batch with yellow icing and half with white.

For the lion, I put orange gum drops for the mane, a brown jelly bean cut in half for the eyes, an upside-down cinnamon chip for the nose and some sour tape cut into strips for the whiskers.

For the lamb, I used two blue gum balls for the eyes, a pink jelly bean for the nose and then covered every other inch of the cupcake with mini marshmallows.

I got so carried away I even made a duck for good measure. I figure that I should cover all my bases.

Sometimes life just calls for fun and sweet innocence doesn’t it?

I hope you treat yourself to some today.

Wishing you & yours a Happy Spring full of everything sweet…and innocent.