Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

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subheading: Gingerbread Cupcakes:

1 ¾ cups (210 g) all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

2 teaspoons ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon salt

½ cup (113 g or 1 stick) unsalted butter, melted

½ cup (100 g) packed dark brown sugar

½ cup (120 mL) unsulphured molasses

1 large egg, room temperature

½ cup (118 mL) water, room temperature

subheading: Cinnamon Cream Cheese Frosting:

6 tablespoons (85 g) unsalted butter, room temperature

1 cup (226 g or 8 oz package) cream cheese, room temperature

1 cup (120 g) confectioners' sugar, sifted

2 teaspoons ground cinnamon

½ teaspoon pure vanilla extract

1 to 2 teaspoons milk, as needed for consistency

Mini gingerbread men or cookies for garnish

Directions at ifyougiveablondeakitchen.com

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