Gingerbread Cupcakes

• 1-1/2 cup All-purpose Flour
• 2 Tablespoons Ground Ginger
• 2 teaspoons Ground Cinammon
• 1/4 teaspoons Ground Nutmeg
• 1 cup Unsalted Butter, Room Temperature
• 1-1/2 cup Sugar
• 3 Tablespoons Molasses
• 4 whole Eggs, Room Temperature
• 1 teaspoon Vanilla Extract
• 1 container Cream Cheese Frosting, 16 Ounce Container Or Your Favorite Recipe (or See Mine In My Recipe Box)

1. Preheat the oven to 350 F. Line muffin tin(s) with paper cupcake liners. Recipe makes 12-15 cupcakes.
2. In a medium sized bowl sift together flour and spices. Set aside.
3. In a large bowl using an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed, until pale and fluffy. Add the molasses and mix until combined. Add the eggs, mixing until all are incorporated, scraping down the sides of the bowl if needed. Add vanilla and mix. Gradually add flour mixture, beating until just incorporated.
4. Divide batter evenly among cupcake liners, filling about 3/4 of the way full in each. Bake about 25 minutes or until a toothpick inserted comes out clean. Let cupcakes cool for 10 minutes then remove from muffin tin. Cool completely before frosting.

allpurpose, ground ginger, ground cinammon, ubc, butter, sugar, molasses, eggs, vanilla, cream cheese frosting

Taken from tastykitchen.com/recipes/desserts/gingerbread-cupcakes-2/ (may not work)