Gingerbread Cupcakes with Molasses Cream Cheese Frosting

Ingredients:
Gingerbread Cupcake Ingredients:

• 3 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 Tbsp. ground ginger
• 2 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1 (8 Tbsp.) stick unsalted butter, melted
• 1 1/2 cups dark brown sugar
• 4 large eggs
• 12 Tbsp. molasses
• 1 1/2 cups water

Molasses Cream Cheese Frosting Ingredients:

• 1 lb (2 blocks) cream cheese, at room temperature
• 1 stick (1/2 cup) butter, at room temperature
• 1/4 cup unsulfered
• 2 tsp. vanilla extract
• 8 cups powdered sugar, sifted

Method:
To Make Gingerbread Cupcakes:
Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners or spray with nonstick cooking spray.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.
Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended. Add some of the water to batter then some of the dry ingredients to the batter. Continue alternating with the water and flour until everything is added and smooth.
Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner.
Place into preheated oven and bake just until the tops feel firm and a toothpick inserted into the center come out clean, about 15 to 18 minutes. Remove from the oven and let cool to room temperature.  Frost with molasses cream cheese frosting.

To Make Molasses Cream Cheese Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until well combined and smooth, about 1 minute.  Mix in the molasses and vanilla extract.  Gradually add in powdered sugar to reach desired frosting thickness, beating until smooth.