Gingerbread Cupcakes

A while back I got to sample some great cupcakes from some local gals and flat out fell in love with their gingerbread cupcakes. So I was glad to find a recipe to 'try' to replicate them. I thought these cupcakes were tasty (even though mine sunk a bit in the middle) and with the cream cheese frosting...mmmm!

*1 box spice cake mix
*1/3 c. molasses

*1/3 c. vegetable oil

*3 eggs

*1/2 c. milk

Preheat oven to 350. Line cupcake tins with wrappers. Beat the ingredients together until well blended. Pour batter into cupcake wrappers, filling 3/4 full (I filled mine 2/3 and it made 23, so you might only get 18-20 filling them a bit more).

Bake 15-18 minutes until centers are springy. Let cool and top with cream cheese frosting.

Frosting

*1/2 c. butter

*8 oz. cream cheese

*3 3/4 c. powdered sugar

*1 tsp. vanilla

Let butter and cream cheese get VERY soft at room temperature. Beat on high for 2-3 minutes until very light, fluffy, and creamy. Slowly beat in sugar and vanilla. Scoop frosting into a gallon ziptop bag and cut off one corner. Pipe frosting onto cupcakes, starting from outside edge and spiraling into the center.

ENJOY!