Gingerbread Rum Cake

Gingerbread Rum Cake


For: 12 cupcakes
15 min
20 min
Ready in:
35 min


  1. Preheat oven to 350°F.
  2. Start by creaming the brown sugar and butter. Don't forget to scrape the bowl.
  3. Add the egg, mix, scrape bowl.
  4. Add the buttermilk and molasses, mix to combine.
  5. Scale out all the dry ingredients in another bowl. Dry ingredients are flour, baking soda, ginger, cinnamon, and salt. Mix well
  6. Add the dries to the mixer, and mix on low just until it's combined. It's ok if there's still some dry flour. Scrape.
  7. Add the hot water and mix just until it's combined.
  8. Pour/pipe into cupcake liners, and bake for about 20 minutes (until toothpick comes out clean)
  9. Poke holes into cupcakes and drizzle rum on top.


You can use milk instead of buttermilk.

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