Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) packed dark brown sugar
  • ½ cup (120ml) molasses (not blackstrap)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) boiling water
  • 1 teaspoon baking soda
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 3-4 cups (360-480g) powdered sugar, sifted
  • 1 vanilla bean, split and seeds scraped (or 1 teaspoon pure vanilla extract)
  • 2-4 tablespoons milk or heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
  2. Whisk together flour, baking soda, spices, and salt in a bowl.
  3. In a separate bowl, cream together butter and brown sugar until light and fluffy.
  4. Beat in molasses, egg, and vanilla extract until well combined.
  5. Gradually add dry ingredients to wet ingredients, alternating with boiling water mixed with baking soda, beginning and ending with dry ingredients. Mix until just combined. Do not overmix!
  6. Fill each cupcake liner about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  9. Beat softened butter until smooth and creamy. Gradually add powdered sugar, vanilla bean seeds (or extract), and milk/cream until desired consistency is reached.
  10. Once cupcakes are completely cooled, frost them with the vanilla bean frosting.
  11. Decorate with sprinkles, gingerbread men, or other festive toppings.