Gingerbread Cupcakes


6 tbsp unsalted butter, softened

¾ cup brown sugar

¼ cup Yo Mama’s Classic Ketchup

1 egg

¼ cup water

1 cup all purpose flour

1 tsp baking powder

¾ tsp ground cinnamon

¼ tsp ground nutmeg

½ tsp baking soda

¼ tsp ground clove

¼ tsp ground ginger

1 can cream cheese frosting

Garnish: fresh rosemary and sugared cranberries



  1. In a large bowl, cream the butter and brown sugar with a hand mixer on low speed
  2. Then, add in Yo Mama’s Classic Ketchup, egg and water. Mix until combined. Set aside
  3. In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, baking soda, clove and ginger. Mix until combined
  4. Pour the dry flour mixture into the wet mixture and fold using a spatula until there is no longer any loose flour in the bowl
  5. Using a medium is cream scooper, scoop the batter into cupcake liners 
  6. Bake at 350F for 12-15 minutes
  7. Out of the oven, let the cupcakes cool completely
  8. Ice with cream cheese frosting and garnish with rosemary and sugared cranberries
  9. Enjoy!