Gingerbread Cupcakes With Brown Sugar Cream Cheese Frosting

• 1/2 cups Butter
• 1/2 cups Molasses
• 1/2 cups Packed Brown Sugar
• 2 Eggs
• 1 teaspoon Vanilla Paste
• 1-1/2 cup Flour
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons Ground Cloves
• 1/2 teaspoons Ground Nutmeg
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Milk
• FOR THE FROSTING:
• 1/4 cups Unsalted Butter
• 8 ounces, weight Cream Cheese
• 1-1/4 cup Confectioners Sugar
• 3/4 cups Brown Sugar
• 1 teaspoon Vanilla Extract
• Gingerbread Sprinkles, For Topping

1. Preheat oven to 350u0b0F.
2. In a large bowl, add butter, molasses, and brown sugar; cream well. Add eggs one at a time until well-combined. Add vanilla paste and blend until well-combined.
3. In a separate bowl, mix flour, cinnamon, ginger, cloves, nutmeg, salt, baking soda, baking powder, and salt until well-combined. Add dry ingredients to wet ingredients, alternating and ending with milk.
4. Place cupcake liners in a muffin pan and use an ice cream scoop to fill cupcake liners. Bake for 25-30 minutes or until toothpick comes out clean. Set aside and allow to cool.
5. In a large bowl, cream butter and cream cheese. Add confectioners sugar, brown sugar, and vanilla extract; mix until well-combined.
6. Use an offset spatula or piping bag to add frosting to cupcakes. Top with gingerbread sprinkles. Enjoy!

butter, molasses, brown sugar, eggs, vanilla paste, flour, cinnamon, ground ginger, ground cloves, ground nutmeg, baking soda, baking powder, ubc, milk, frosting, ubc, weight cream cheese, confectioners sugar, brown sugar, vanilla, sprinkles

Taken from tastykitchen.com/recipes/desserts/gingerbread-cupcakes-with-brown-sugar-cream-cheese-frosting/ (may not work)