Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup molasses
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 cup hot water
- For the Molasses Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/4 cup molasses
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
Preheat your oven to 350F 175C
Line a muffin tin with cupcake liners
In a bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt
In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy
Add the eggs one at a time, mixing well after each addition
Stir in the molasses, sour cream, and vanilla extract
In a small bowl, dissolve the baking soda in the hot water and then add it to the batter
Gradually add the dry ingredients to the wet ingredients and mix until just combined
Divide the batter evenly among the cupcake liners, filling each about two-thirds full
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean
Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely
For the Molasses Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy
Add the molasses and vanilla extract, and mix until well combined
Gradually add the powdered sugar, beating until the frosting is smooth and fluffy
Once the cupcakes are completely cooled, frost them with the Molasses Cream Cheese Frosting
You can decorate with additional ground cinnamon or ginger if desired
Serve and enjoy your delicious gingerbread cupcakes
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