Can I freeze Gingerbread Mini Cakes?

Yes, you can freeze Gingerbread Mini Cakes! Make sure to wrap them individually in plastic wrap or aluminum foil and place them in an airtight container before freezing. They can last for up to three months in the freezer. Allow them to thaw at room temperature before serving.

What can I use instead of molasses?

If you don't have molasses, you can substitute it with honey or maple syrup, although this will slightly alter the flavor. Combining dark corn syrup with a bit of brown sugar can also mimic the richness of molasses.

How do I decorate Gingerbread Mini Cakes?

Decorating Gingerbread Mini Cakes can be a fun activity! Use cream cheese frosting to create a smooth layer on top, then add holiday-themed sprinkles, edible glitter, or even small candies for a festive touch. You could also pipe decorative designs with additional frosting.

Can I make these cakes without eggs?

Yes, you can make these Gingerbread Mini Cakes without eggs. Consider using flaxseed meal or applesauce as an egg substitute. For each egg, replace it with 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water or 1/4 cup of applesauce.

How long do these cakes last?

Gingerbread Mini Cakes can last for about a week when stored properly in an airtight container at room temperature. If you frost them, it's best to consume them within a few days to maintain the freshness of the frosting.

Gingerbread Mini Cakes - Easy & Deliciously Festive Treats

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup unsalted butter (softened)
1 cup brown sugar
2 large eggs
1/2 cup molasses
1/2 cup milk
Cream cheese frosting for topping
Optional holiday decorations

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Instructions

Preheat your oven to 350°F (175°C) and prepare your mini cake pans by greasing and lightly flouring them.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
In another bowl, cream together the softened unsalted butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, followed by the molasses until well combined.
Gradually add the dry ingredients, alternating with the milk, being careful not to overmix.
Pour the batter into the prepared mini cake pans, filling them about 2/3 full.
Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes before transferring to a wire rack to cool completely.
Frost the cooled cakes generously with cream cheese frosting and add holiday decorations as desired.

Notes

These treats can be stored in an airtight container at room temperature for up to a week, making them perfect for advance holiday baking.

Author: Isabella Moreno
Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 mini cake
Calories: 200
Sugar: 15g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg