Not enough time to make and decorate a gingerbread house this year? Or any year? How about gingerbread cupcakes with ginger molasses cream cheese frosting instead? Who needs another house to decorate and clean anyway? I’d much rather have a cupcake. No need to thank me, you can thank GA Peach Mom instead.
½ cup butter, softened
½ cup molasses
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
½ tsp ground cloves
¾ cup water
Place standard baking cup in each of 18 regular size muffin pan cups.
In large bowl, cream sugar and butter.
Mix in molasses; beat in eggs, one at a time.
In medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves.
Alternately add flour mixture with water to the wet ingredients.
Scoop evenly among prepared muffin cups.
Bake in preheated oven (350 degrees F) for 18-20 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pan.
Remove cupcakes from pans to cooling rack, and cool completely, about 30 minutes.
Mix cream cheese and butter together until light and creamy. Add salt, ginger and molasses, mix well. Add powdered sugar and beat until whipped and creamy.