Gingersnap & Cinnamon Cupcakes
Makes 12 cupcakes
1 box cinnamon cake mix
1/2 cup Gil’s California Extra Virgin Olive Oil
1/4 cup Gil’s Maple Balsamic Vinegar
1/4 cup molasses
1/2 cup water
1 teaspoon San Fran Sea Salt
2 each (16oz) containers buttercream frosting
12 gingersnap cookies
1-2 teaspoon ground cinnamon
Preheat oven to 350°F, line a muffin pan with cupcake liners, and lightly spritz with cooking spray.
Place the cake mix, olive oil, balsamic, molasses, water, eggs, and salt in a large bowl, whisk until blended and smooth. Evenly distribute the batter between the prepared cupcake cups, filling each 3/4-full. Place in the oven and bake for 25-30 minutes until cooked through (insert a toothpick in the center of one of the cupcakes, if the toothpick comes out clean, the cupcakes are done). Remove from the oven and set aside to cool on a wire rack.
Once the cupcakes have cooled completely, pipe the frosting on top of the cupcakes and garnish with gingersnap cookies. Sprinkle the tops of each cupcake with a little pinch of ground cinnamon.