GINGERBREAD CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

By LORIWHIP

Ingredients

• CUPCAKES
• 2 3/4 cups all-purpose flour
• 3 tablespoons ground ginger
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 10 tablespoons unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 3 large eggs, at room temperature
• 1 1/4 cups molasses
• 1 cup hot water
• Cinnamon Cream-Cheese Frosting
• 4 tablespoons unsalted butter, at room temperature
• 4 cups confectioners’ sugar, sifted
• 1/4 teaspoon vanilla extract
• 6 oz. cream cheese, at room temperature
• 2 teaspoons ground cinnamon (I also add a little bit of nutmeg)

Preparation

Step 1

For the cupcakes:

1. Preheat oven 350. Line standard cupcake pans.
2. Sift together dry ingredients, except for the brown sugar, and set aside.
3. Cream together butter and brown sugar. High speed 3-5 minutes, until light and fluffy. Add eggs 1 at a time, beat slowly after each addition. Add the molasses mixing until well incorporated.
4. Add 1/3 of the dry ingredients and 1/3 of the water and mix thoroughly. (scrap bowl ensuring everything is mixed together) Repeat twice.
5. Scoop batter into cupcake liners (2/3rds full)
6. Bake 350 for 16 to 18 minutes.

For the Frosting:

Place all ingredients in the bowl of an electric mixer, mix on high roughly 5 minutes or until light and fluffy.