In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves and ginger; set aside. With an electric mixer, beat the melted butter and sugar for 3 minutes on med-high speed. Mix in molasses. Add eggs 1 at a time, blending well after each egg. Reduce speed to low and add flour mixture, alternating with milk.
Divide batter among the baking cups, filling each 2/3 full.
Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Frosting:
Beat butter until smooth and fluffy. Add the powdered sugar, 1/2 C. at a time, and beat until incorporated. Add 2 Tbsp. heavy cream and beat well on medium speed, then add cinnamon and maple extract. Frost cupcakes with a #104 tip.
Molasses Spice Cupcake
Prep Time: 20 Minutes
Cook Time: 25 minutes
Total Time: 45 Minutes
Ingredients
For Cupcakes
3 C. all-purpose flour
2 tsp. Clabber Girl® Baking Soda
1 tsp. Clabber Girl® Baking Powder
1 Tbsp. Spice Islands® Ground Saigon Cinnamon
1 tsp. Spice Islands® Ground Cloves
1 tsp. Spice Islands® Ground Ginger
2 sticks butter, melted
1 C. granulated sugar
1/3 C. Grandma’s® Original Molasses
2 lg. eggs
2/3 C. milk
For Frosting
1 1/2 C. unsalted butter, softened
3 3/4 C. powdered sugar, sifted
2-4 Tbsp. heavy whipping cream or milk
1 tsp. Spice Islands® Ground Saigon Cinnamon
1 tsp. maple extract
Directions
Cupcakes:
Preheat the oven to 350° F.
Line 2 muffin pans with baking cups.
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves and ginger; set aside. With an electric mixer, beat the melted butter and sugar for 3 minutes on med-high speed. Mix in molasses. Add eggs 1 at a time, blending well after each egg. Reduce speed to low and add flour mixture, alternating with milk.
Divide batter among the baking cups, filling each 2/3 full.
Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Frosting:
Beat butter until smooth and fluffy. Add the powdered sugar, 1/2 C. at a time, and beat until incorporated. Add 2 Tbsp. heavy cream and beat well on medium speed, then add cinnamon and maple extract. Frost cupcakes with a #104 tip.
