Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting

Preheat oven to 350ºF.

In a large bowl, add butter, molasses, and brown sugar; cream well. Add eggs one at a time until well-combined. Add vanilla paste and blend until well-combined.

In a separate bowl, mix flour, cinnamon, ginger, cloves, nutmeg, salt, baking soda, baking powder, and salt until well-combined. Add dry ingredients to wet ingredients, alternating and ending with milk.

Place cupcake liners in a muffin pan and use an ice cream scoop to fill cupcake liners. Bake for 25–30 minutes or until toothpick comes out clean. Set aside and allow to cool.

In a large bowl, cream butter and cream cheese. Add confectioners sugar, brown sugar, and vanilla extract; mix until well-combined.

Use an offset spatula or piping bag to add frosting to cupcakes. Top with gingerbread sprinkles. Enjoy!