• Nothing says fall like a ginger snap, right? The smell, the snappy spicy cookie just screams cold weather. Makes me think of reading next to the fire. But here’s the thing, I love cupcakes. And we all know that cupcakes are the latest trend, so I thought to myself, lets make a ginger snap cupcake. Oh. Yeah. That’s what I’m talking about. A spicy, snappy cupcake covered in a dollop of cream cheese frosting.

    Alright, no more talking, lets get to baking!

    Your ingredient list:

    2 cups all purpose flour
    1/2 teaspoon salt
    1 1/2 teaspoon baking soda
    6 tablespoons unsalted butter, softened
    1 cup dark brown sugar
    1 tablespoon ground ginger
    2 teaspoons cinnamon
    1 teaspoon cloves
    1/4 teaspoon black pepper
    1/2 – 1 teaspoon cayenne pepper
    1 egg
    1/4 cup molasses
    3/4 cup milk

    Preheat your oven to 350 degrees. Line your muffin tin with cupcake liners.

    In the bowl of your stand mixer, cream the butter and the sugar until nice and fluffy. Add in the egg, and mix until well incorporated. Add your spices. Smell the snappy goodness. Pour in your molasses, mix it all in.

    Add your salt and baking soda followed by half of the flour mixture. When that is completely mixed in add the milk. Mix some more. Add the remaining flour. Mix one more time.

    Bake for 15-20 minutes

    Allow them to cool and frost with the following dreamy frosting.
    You will need two bricks of cream cheese (approx 12 ounces each) well softened.
    1 1/2 powdered sugar
    2 teaspoons of vanilla
    1 cup of heavy whipping cream. That’s right, cream.

    Beat your cream cheese and get it good and airy. Mix in the powdered sugar, and cream them together. Get the mixture super fluffy. Set aside.

    Grab your cream and whip it, whip it good (sorry, I could not resist.) Whip it until you have good firm peaks. Then add your cheese mixture to your whipped cream and mix it together. Do not eat with a spoon. Spread it on your cupcakes and enjoy!