Gingerbread Cupcakes with Cream Cheese Frosting
Ingredients:
1¾ cups flour
½ cup brown sugar
1 t. baking soda
2 t. ginger
1 t. cinnamon
½ t. salt
¼ t. ground cloves
½ cup butter, melted
½ cup boiling water
½ cup molasses
1 egg, beaten
For Frosting:
1 (3-ounce) package cream cheese, softened
¼ cup butter, softened
2 cups powdered sugar
1 t. vanilla
Crystallized ginger, for garnish
Instructions:
Preheat oven to 350 degrees. Place cupcake liners in 12 regular muffin cups. In a large bowl, stir together flour, brown sugar, baking soda, ginger, cinnamon, salt and cloves. Wisk in remaining cake ingredients until all ingredients are well blended. Divide batter evenly among muffin cups. Bake 20-22 minutes. Cool on a cooling rack before frosting. To prepare frosting: beat cream cheese and butter on medium speed until smooth. Gradually add powdered sugar until incorporated. Stir in vanilla. Frost each cupcake with a generous amount of cream cheese frosting. Sprinkle crystallized ginger on top of each cake, if desired.