Ingredients
1/2 cup butter, softened1/2 cup packed brown sugar1 large egg1/2 cup water1/2 cup molasses1-1/3 cups all-purpose flour3/4 teaspoon ground cinnamon1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg1/4 teaspoon ground allspiceMAPLE FROSTING:1/3 cup butter, softened1 ounce cream cheese, softened1/4 cup packed brown sugarDash salt1/4 cup maple syrup1/4 teaspoon vanilla extract1 cup confectioners’ sugar
Preparation
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.
For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes. Store in the refrigerator.
