I love gingerbread. Like seriously love it. It’s one of those flavors I can keep eating and eating….and eating. I’m used to having gingerbread as a hard snappy cookie but eating it as a soft moist cake takes it to a whole new level. This recipe in either cupcake or cake form is one of my biggest request at work.

This recipe has been evolving for quite some time now. It started off as a pumpkin cake recipe (Its been so long, I don’t remember the original recipe link) and once molasses was added, it was a whole other ballgame. I’ve tried adding more ginger, but I feel that it starts taking away from all the other flavors, but that is totally your call to play with the spices to get it perfect for you.