Gingerbread Cupcakes

Ingredients

For the cake

• 1 stick unsalted butter, at room temperature
• ½ cup granulated sugar
• 2 large eggs
• 1 cup molasses
• 2 cups all-purpose flour
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 2 teaspoons baking soda
• 1 cup boiling water

For the frosting

• 4 cups confectioners’ sugar
• 1 8-ounce package cream cheese, at room temperature
• 2 sticks unsalted butter, at room temperature
• 1 tablespoon pure vanilla extract
• Ground cinnamon, for dusting

Directions

1. Preheat the oven to 350˚ and line two 12-cup muffin pans with cupcake liners.
2. Make the cupcakes: Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy. Beat in the eggs one at a time, then beat in the molasses, scraping down the bowl.
3. Sift the flour, spices and salt into a medium bowl; add to the butter mixture and beat until just combined. Combine the baking soda and boiling water in a small bowl, then fold into the batter (it will be runny). Divide among the muffin cups. Bake until a toothpick comes out clean or with crumbs, about 20 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
4. Meanwhile, make the frosting: Beat the confectioners’ sugar, cream cheese, butter and vanilla in a large bowl with a mixer on low speed until incorporated. Increase the speed to medium high and beat until smooth. Spread or pipe on the cupcakes. Dust with cinnamon.