White Chocolate-Spice Cupcakes

• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 18 teaspoon ginger
• 1/4 teaspoon salt
• 1/4 cup unsulfured molasses
• 1/2 cup milk
• 1 stick of butter
• 13 cup granulated sugar
• 2 eggs
• 4 ounces (1/2 stick) unsalted butter, still firm but not cold
• 8 ounces cold cream cheese
• 18 teaspoon salt
• 3/4 pound (3/4 box) plus 2 teaspoons powdered sugar, sifted
• 1/2 teaspoon pure vanilla extract
• 2 ounces white chocolate, melted

1. Preheat oven to 350 degrees Fahrenheit.
2. Line cupcake pan with 12 cupcake liners.
3. In a bowl, whisk together flour, baking soda, spices and salt.
4. In another bowl, combine molasses and milk.
5. With an electric mixer fitted with flat beater, cream the butter on medium to medium-high speed for 3 to 5 minutes.
6. Gradually add the sugar.
7. and beat until light and fluffy in texture.
8. Beat in the eggs, one at a time.
9. Reduce the mixer speed to low, and incorporate the flour mixture alternately with the molasses mixture, beating thoroughly after each addition and ending with dry ingredients.
10. Divide batter among the cupcake liners and bake for about 20 minutes, or until top of cupcakes spring back when lightly touched.
11. Cool thoroughly before frosting.
12. Prepare the frosting.
13. Using an electric mixer with flat beater, mix together butter, cream cheese and salt on medium speed for 3 to 5 minutes.
14. Reduce speed to low, and gradually add powdered sugar until incorporated.
15. Gradually add vanilla and melted white chocolate until just blended.
16. Do not overwhip the frosting; the consistency should be creamy and dense, like ice cream.

flour, baking soda, cinnamon, nutmeg, ground cloves, ginger, salt, unsulfured molasses, milk, butter, sugar, eggs, unsalted butter, cream cheese, salt, powdered sugar, vanilla, white chocolate

Taken from cooking.nytimes.com/recipes/1015220 (may not work)