Makes 2 dozen
Ingredients:
2 3/4 cups all-purpose flour (or cake flour, just follow the adjustments on the back of the box)
3 tbs ground ginger
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 1/4 sticks unsalted butter, room temperature
1 cup packed dark brown sugar
3 large eggs, room temperature
1 cup molasses
1 cup hot water
Directions:
Line a standard cupcake pan with 12 paper baking cups and preheat oven to 350 F.
Sift together dry ingredients in large bowl.
Cream together butter and brown sugar on high speed, about 3-5 minutes until light and fluffy. Add the eggs, one at a time, beating slowly after each addition. Add the molasses, mixing until well incorporated.
Add 1/3 of the dry ingredients, followed by 1/3 of the water, and mix thoroughly. Repeat with an additional 1/3 of the dry ingredients and 1/3 of the water, and then with the final third of each.
Scoop batter into cupcake pan using a standard size ice cream scoop.
Bake at 350 F for 16-18 minutes or until a toothpick comes out clean.
Cinnamon Cream Cheese Frosting Recipe:
8 tablespoons unsalted butter, room temperature
8 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
12 ounces cream cheese, room temperature
4 tsp ground cinnamon
Directions:
Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment and beat until well combined.
Frost cupcakes and decorate as desired.
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