Ginger Bread Berry Cup Cakes


Here is my latest creation in the kitchen for the month of December. In one bite you will taste Christmas and New Years!

Enjoy and bake along with me. These can be enjoyed plain or make my Creamy Christmas Spice Icing in the next blog!

Here’s the recipe.

2/3 cup of butter

1 cup white sugar

Mash together with a fork.

2 eggs beaten

1 cup molasses

Beat until blended.

Sift together.

4 cups flour

4 teaspoons baking powder

1/2 teaspoons baking soda

4 teaspoons ground ginger

2 teaspoon cinnamon

1 teaspoons salt

Sift and stir until blended.

Add half the dry mix to the wet mix and  stir well together.

1 1/2 cups egg nog add half to mixture.

Add the remaining of dry mix to batter.

Add last of egg nog to batter and mix well.

1 12oz bag of fresh or frozen cranberries in the food processor until chopped in nice bite sized pieces.

Fold the cranberries into the batter.

Spray a muffin tin with cooking spray and insert paper liners.

Spray an ice cream scoop with cooking spray and scoop the batter into the liners.

Tap or click for more tips on photos.


Bake at 350 F  for 25 to 26 minutes for cup cakes. For a bread in a 9 x 13 greased pan 50 minutes until knife comes out clean. I always do the quick finger test on the top. If it pops up it’s ready! If it stays down cook a little longer!

Let them cool on a wire rack. Enjoy them plain or make my Creamy Christmas Spice Icing!


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Thank you for reading and take a bite of Christmas,

Wildflower Mom




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