Caramel Gingerbread Cupcakes

• 1-1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup 2% milk
• 1/3 cup canola oil
• 1/4 cup molasses
• 1 teaspoon vanilla extract
• 1/2 teaspoon caramel extract
• 2 cups confectioners' sugar
• 1/4 cup butter, softened
• 1 teaspoon caramel extract
• 2 to 3 tablespoons 2% milk
• Caramel sundae syrup

1. Preheat oven to 350u0b0. Line 10 muffin cups with paper liners.
2. Whisk together first nine ingredients. In another bowl, whisk together egg, milk, oil, molasses and extracts. Add to flour mixture; stir just until moistened.
3. Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks; cool completely.
4. For frosting, beat confectioners' sugar, butter, extract and enough milk to reach desired consistency. Spread over cupcakes. Drizzle with caramel syrup before serving.

flour, sugar, brown sugar, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground cloves, salt, egg, milk, canola oil, molasses, vanilla, caramel extract, sugar, butter, caramel extract, milk, caramel sundae syrup

Taken from www.tasteofhome.com/recipes/caramel-gingerbread-cupcakes/ (may not work)