Notes

• I found this recipe on Pinterest; the only modification I made was to beat the frosting on high for 8 minutes to make it more airy (and, therefore, easier to pipe onto the cupcakes).
• I frosted these using a large star tip and topped with a chocolate fondant gingerbread person. I've also seen people keep it simpler by just sifting a super light coating of powdered sugar over the frosting -- the effect was beautiful and less in-your-face gingerbready. 

GINGERBREAD CUPCAKES

INGREDIENTS

Cake

• 2 3/4 cups all-purpose flour
• 3 tablespoons ground ginger
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 1/4 sticks unsalted butter (softened)
• 1 cup packed dark brown sugar
• 3 large eggs
• 1 1/4 cup molasses
• 1 cup of hot water

Frosting

• 4 tablespoons unsalted butter
• 4 cups confectioner's sugar
• 1/4 teaspoon pure vanilla extract
• 6 ounces cream cheese
• 2 teaspoons ground cinnamon

DIRECTIONS

Cupcakes

• Preheat oven to 350F.
• Sift together all dry ingredients; set aside.
• Cream together butter and brown sugar in the bowl of a stand mixer on high speed, 3-5 minutes, or until light and fluffy. Add the eggs, one at a time, beating slowly after each addition. Add molasses, mixing until well incorporated.
• Add 1/3 of the dry ingredients, followed by 1/3 of the water, and mix thoroughly. Repeat with an additional 1/3 of the dry ingredients and 1/3 of the water, and then with the final third of each.
• Scoop batter into cupcake pan using a standard size ice cream scoop.
• Bake 18-22 minutes (until toothpick comes out clean).
• Remove from oven, wait about 10 minutes, and transfer cupcakes to wire rack to cool.

Frosting

• Combine all ingredients in a large stand mixing bowl with paddle attachment; mix on low until well-combined.
• Beat on high until smooth and creamy (7-10 minutes).