Grease molds for 12 cupcakes with vegetable spray and place them on a baking sheet.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
In another bowl, whisk together the melted butter, eggs, and brown sugar.
Add some water to the wet mixture, then 1/3 of the flour mixture. Mix well and add the remaining water and flour mixture. Finish by mixing well.
Fill each cupcake mold 1/3 full with the batter and bake for 15 minutes or until a toothpick inserted comes out clean. Remove the cupcakes from the oven and let them cool.
Once cool, add lemon frosting on top, placing a cherry and two mint leaves on each cupcake for decoration.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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