Gingerbread Cupcakes With Cinnamon Cream Cheese Frosting

• FOR THE CUPCAKES:
• 1/4 cups Butter, Softened
• 1/2 cups Sugar
• 1-1/2 cup All-purpose Flour
• 1/2 cups Water
• 1/3 cups Molasses
• 1 whole Egg
• 1 teaspoon Baking Soda
• 3/4 teaspoons Cinnamon
• 1/4 teaspoons Ginger
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Cloves
• _____
• FOR THE FROSTING:
• 1 stick Butter, Softened
• 2 packages (8 Oz. Each) Cream Cheese, Softened
• 2 pounds Powdered Sugar
• 1 Tablespoon Ground Cinnamon
• 2 teaspoons Vanilla Extract

1. Preheat your oven to 325 degrees (F), and line a 12-count cupcake pan with paper liners.
2. In a medium sized bowl, cream together your softened butter and sugar. Add in flour, water, and molasses. Mix well until combined, and add in egg, baking soda, and spices. Continue to mix until just combined.
3. Using a large cookie scoop, evenly fill your cupcake pan. Don't worry if they don't look very full - these cupcakes rise quite a bit.
4. Bake in preheated oven for 18-20 minutes or until a toothpick inserted comes out clean or with just a few crumbs. Let cool completely before frosting. Makes 12 cupcakes.
5. For the frosting:
6. Cream butter and cream cheese together with an electric mixer until well combined. Gradually add in the sugar until fully incorporated. Finally mix in cinnamon and vanilla. I used a Wilton 1M tip to frost the cupcakes.

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