Gingersnaps remind me of my Daddy. From as far back as I can remember, we always had a stash of gingersnap cookies in the cupboard. I remember those cute little cookies in the brown paper bag. They were Dad's cookies. Luckily, we had the kind of Daddy who often shared his cookies! This recipe actually uses ground gingersnaps in the batter. We loved these cupcakes (with the exception of my husband who is not a gingersnap fan, boo!). They taste like fall. I made these for a "Girl's night in"/birthday party. I'm planning on making these again for my Daddy at Thanksgiving!
Source: Picky Palate
1/2 c. butter, softened
3/4 c. sugar
3 T. molasses
1/2 c. gingersnaps, finely ground
1 t. cinnamon
1 1/2 t. baking powder
1 c. flour
1/2 t. salt
1 t. vanilla
Preheat oven to 350. Prepare muffin pan. Beat butter and sugar until fluffy. Add eggs an molasses. Beat until combined. Set aside. Combine dry ingredients and whisk together. Combine milk and vanilla in cup together.
Alternate adding and stirring 1/2 of the dry ingredients into butter mixture, then half of the wet ingredients. Repeat.
Bake for 18-22 minutes or until center of cupcake springs back when gently pressed. Frost cooled cupcakes.
1/2 c. softened butter
1/4 c. milk *I used caramel coffee creamer
2 1/2c. confectioner's sugar
pinch of salt
1/4 t. cinnamon
Combine frosting ingredients in bowl and beat until fluffy. Pipe or spread onto cooled cupcakes.