Banana Gingerbread Cupcakes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• STEP 2.In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
• STEP 3.In a separate bowl, mash the bananas until smooth. Add the melted butter, brown sugar, molasses, vanilla extract, and eggs. Mix well.
• STEP 4.Gradually add the dry ingredients to the banana mixture, stirring until just combined.
• STEP 5.Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
• STEP 6.Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• STEP 7.Remove from the oven and let the cupcakes cool completely before frosting.
• STEP 8.To make the cream cheese frosting, beat the cream cheese and butter together until smooth and creamy.
• STEP 9.Gradually add the powdered sugar and vanilla extract, beating until well combined.
• STEP 10.Frost the cooled cupcakes with the cream cheese frosting and garnish with a sprinkle of cinnamon, if desired.
• STEP 11.Serve and enjoy!

Cooking Tips

• Make sure the bananas are ripe for the best flavor and texture in the cupcakes.
• If you don't have molasses, you can substitute with honey or maple syrup.
• For a festive touch, you can decorate the cupcakes with gingerbread cookie crumbs or mini gingerbread cookies.

Storage and Serving

• Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
• Bring the cupcakes to room temperature before serving for the best taste and texture.
• These cupcakes are great for parties, potlucks, or as a special treat for yourself.