Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup molasses
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 cup boiling water
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/4 cup caramel sauce
- 1/4 cup molasses
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions:
Warm your oven up to 350 F 175C and put paper liners in a cupcake tin
Put the flour, ginger, cinnamon, cloves, nutmeg, and salt in a bowl and mix them together with a whisk
Put away
Melt the butter and mix it with the white sugar and brown sugar in a different bowl until the mixture is light and fluffy
First add the molasses, then the buttermilk, and finally the vanilla extract
Beat in the eggs one at a time
Mix the baking soda with the boiling water, then add it to the batter
Slowly add the dry ingredients to the wet ones and mix them together until they are well mixed
The batter should be about two thirds of the way up each cupcake liner
In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean
For a few minutes, let the cupcakes cool in the pan
Then, move them to a wire rack to cool completely
Get the icing ready while the cupcakes cool
Put the softened cream cheese and butter in a bowl and beat them together until the mixture is smooth
The caramel sauce, molasses, ground cinnamon, vanilla extract, and a pinch of salt should all be added now
Mix the icing well and until it is smooth
Use the caramel molasses cream cheese frosting to cover the cupcakes once they are completely cool
You can serve and enjoy these tasty gingerbread cupcakes with a holiday twist
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