Gingerbread Cupcakes
1 3/4 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup molasses
1/2 cup dark brown sugar
1 large egg
1/2 cup water
Preheat oven to 350. Line cupcake pan with paper liners (12 regular size or 24 mini sized).
Combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt together. Separately, whisk together the melted butter, brown sugar, molasses, and egg. Add half the water then half the dry ingredients and repeat, stirring between each addition.
Spoon batter into the prepared muffin cups. Bake for 18 to 20 minutes (less time for the mini sized) or until a toothpick inserted in the center of one cupcake comes out clean. Remove the cupcakes from the oven then place them on a rack to cool for 30 minutes.
Ice these with cream cheese frosting for a yummy holiday treat.
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