Ingredients
1⅔cupsall-purpose flour,(234g)
½tspbaking soda
½tspsalt
2tspground ginger
1½tspground cinnamon
¼tspground nutmeg
¼tspground cloves
½cuppacked light brown sugar,(116g)
¼cupunsalted butter,(56g), softened
¼cupvegetable oil,(60ml)
2eggs,large
½cupunsulphured molasses,(120ml)
½cupmilk,(120ml)
mini gingerbread men,for decoration, optional
8ozcream cheese,(225g), nearly at room temperature
½cupunsalted butter,(114g), nearly at room temperature
3cupspowdered sugar,(370g)
1tspvanilla extract
Preparation
For the cupcakes: Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners and lightly spray liners and top of pan with non-stick cooking spray.
In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip brown sugar and butter until pale and fluffy.
Mix in vegetable oil then blend in eggs one at a time. Mix in molasses.
Mix in flour mixture in 3 additions alternating with 2 additions of milk between (mix just until combined after each addition).
Scrape down sides and bottom of bowl and fold batter.
Divide mixture among 12 paper lined muffin cups filling each 2/3 full.
Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 19 – 22 minutes.
Cool in pan for several minutes then transfer to a wire rack to cool.
Once cool frost with cream cheese frosting. Store in an airtight container in refrigerator then let rest at room temp about 20 minutes before serving.
For the frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth.
Add vanilla and powdered sugar and mix until light and fluffy*.
