By Grace Ekalle & Andi Bailey

Servings: 12

Prepping Time: 15 minutes

Baking Time: 15 minutes

Cupcake Ingredients:

• 1 1⁄2 cups + 2 tablespoons all-purpose flour
• 1⁄2 tsp baking soda
• 1⁄2 tsp baking powder
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1⁄2 tsp ground nutmeg
• 1⁄4 tsp ground cloves
• 1⁄4 tsp salt
• 1/3 cup unsulfured molasses
• 1⁄2 cup buttermilk
• 1⁄2 cup packed dark brown sugar
• 1⁄2 cup unsalted butter, room temp
• 2 large eggs
• 1 tsp vanilla extract

Frosting Ingredients:

• 8 oz cream cheese, room temp
• 1⁄2 cup unsalted butter, room temp
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1⁄2 tsp cinnamon
• Pinch of salt

Directions:

1. Preheat oven to 350*F and line a cupcake tin with 12 cupcake liners.
2. In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and spices) and set aside.
3. In a measuring glass, mix together the buttermilk and molasses. Set aside.
4. With an electric mixer (preferably with a paddle attachment), cream together the butter and brown sugar until light and fluffy.
5. Mix in the eggs, one at a time, and then mix in the vanilla.
6. Alternatively mix in half the dry ingredients, then the entire milk/molasses mixture, then the rest of the dry ingredients.
7. Fill cupcake liners about 3⁄4 full.
8. Bake for 15-18 minutes, until a toothpick comes out with a few moist crumbs.
9. Let the cupcakes cool completely before frosting.
10. Mix together the cream cheese and butter in an electric mixer.
11. Mix in the powdered sugar, one cup at a time, until fully combined.
12. Mix in the vanilla and salt.
13. Fill piping bag and decorate cupcakes
14. ENJOY!

Baker’s Tips:

• To make buttermilk: measure one cup milk to one teaspoon vinegar. For this recipe use 1⁄2 cup milk and 1⁄2 teaspoon vinegar. Mix together and wait a few minutes for them to combine.
• Make sure to fully whip the butter and sugar. Look for a pale color and fluffy texture. This can sometimes take a few minutes.