1 1/3 cups all-purpose flour
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp clove
1/8 tsp kosher salt
1/3 cup granulated sugar
6 Tbsp unsweetened applesauce
1/2 cup molasses
1 tsp baking soda
2 large eggs
1/2 cup boiling water
Preheat your oven to 350*. Spray a 12 muffin pan with cooking spray and set aside.
In a small bowl whisk the flour, ginger, cinnamon, cloves and salt.
In a medium bowl with a hand mixer gradually beat in sugar into the applesauce till mixed, then beat in the molasses, lower the mixer speed to medium, stir the baking soda into the boiling water then beat into the mixture, lower speed to low.
Add the flour mixture, a third at a time, over the wet mixture and beat in just till blended. Beat in the eggs on medium.
Pour batter into the prepared pan, bake until the tops of cakes are firm and springy, about 20 minutes. Check with a toothpick if unsure.
Let cool for 15 minutes, pop out the cupcakes and cool on a wire rack, then frost.
Cream Cheese Frosting
1 8-ounce package lower fat cream cheese, softened
1/4 cup unsalted butter, softened
3 cups confectioners’ sugar (powdered sugar)
1 tsp pure vanilla extract
Beat cream cheese and butter in large mixer bowl at high speed until fluffy, about 1 minute.
Beat in the powdered sugar, 1 cup at a time, then continue beating until smooth. Add in vanilla and beat till combined.
Makes about 2 2/3 cups – once the cupcakes have been frosted store in the refrigerator due to the cream cheese. They taste great after chilling for a couple hours, they get nice and dense!
~Photos by Kirk Kirkconnell~