GINGER CUPCAKES WITH CREAM CHEESE FROSTING

I always make ginger cupcakes for my grandson, The Tater Tot,  when he spends the night with me. He likes these old fashioned gingerbread cupcakes. These are good anytime but especially in the fall of the year.  Ginger cupcakes are wonderful with coffee for breakfast or with milk as a snack.  A wonderful lunch box treat or take some to a neighbor or friend.  They make a lovely gift for any occasion.

1/2 cup white sugar
1/2 cup butter or margarine
1 egg
1 cup molasses (I use sorghum molasses but any kind will do)
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup hot water

Preheat oven to 350 degrees. Put cupcake cups in muffin tin. Cream sugar, butter together.
Add egg and beat well. Pour in molasses. Add flour, baking soda, salt, cinnamon, ginger, cloves, and hot water and mix well. Fill cupcake holders a little over half full. Cook for 30 minutes.
Makes about 24 cupcakes.

These are also good just plain without frosting. Enjoy!

Don’t Forget to Pin Ginger Cupcakes! 

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