Gingerbread Cupcakes & Creamcheese Frosting

These cupcaeks are amazing, so so good. They have lots of ground ginger, and cinnamon which makes them warm and spicy. The frosting on the other is so bomb, and not too sweet which is perfect!

Ingredients

• 1 1/2 cups flour

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 2 tsp ground ginger

• 1 tsp ginger

• 1/2 tsp ground nutmeg

• 1/4 tsp cloves

• 1/4 tsp salt

• 1/3 cup molasses

• 1/2 cup milk

• 1/2 cup packed brown sugar

• 1 stick or 1/2 cup unsalted butter, room temp

• 2 large eggs

• 1 tsp vanilla

  Cream cheese frosting

• 1 stick room temp unsalted butter

• 8 oz cream cheese, softened

• 1 tsp vanilla

• 1/4 tsp salt

• 2 cups powdered sugar

• 1/2 tsp cinnamon

  Directions

• Preheat oven to 350 degrees, line the baking tray with cupcake liners

• In a small bowl whisk dry ingredients: flour, baking soda, baking powder, spices, and salt. In a measuring glass mix molasses and milk, set aside.

• In a large bowl whip brown sugar and softened butter until smooth and creamy. Add in the eggs, and vanilla extract and combine until smooth.

• Mix in 1/2 of the four mixture. Add in all the molasses and milk mixture, and combine. Fold in the rest of the flour, and scrape down the sides and bottom of the bowl to ensure everything is mixed properly.

• Fill 3/4 of the cupcake liners with batter, and bake in the oven for 15-18 minutes, or until the edges are set and a toothpick comes out with moist crumbs.

• Make the frosting, in a bowl whip cream cheese, butter, vanilla, salt, and cinnamon until fluffy and smooth. Make sure the cupcakes are completely cooled before frosting, ENJOY!