Gingersnap Mini Cupcakes

• 2/3 cup light molasses
• 1/2 cup Land O Lakes Butter, softened
• 1/4 cup sugar
• 1/4 cup firmly packed brown sugar
• 1 Land O Lakes Egg
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2 teaspoons freshly grated lemon zest
• 2 1/2 cups all-purpose flour
• 1 cup sour cream
• Powdered sugar, if desired

1. Heat oven to 375F.
2. Grease 48 mini muffin pan cups; set aside.
3. Combine all ingredients except flour, sour cream and powdered sugar in bowl.
4. Beat at medium speed, scraping bowl often, until well mixed.
5. Add flour and sour cream; continue beating until well mixed.
6. Spoon batter evenly into prepared mini muffin pans, filling cups 3/4 full.
7. Bake 10-12 minutes or until toothpick inserted in center comes out clean.
8. Let stand 5 minutes; remove from pans.
9. Sprinkle with powdered sugar, if desired.

light molasses, butter, sugar, brown sugar, egg, baking soda, ground cinnamon, ground ginger, ground cloves, freshly grated lemon zest, flour, sour cream, powdered sugar

Taken from www.landolakes.com/recipe/743/gingersnap-mini-cupcakes (may not work)