Ingredients

• All-purpose flour - 2 cups
• Brown sugar - 1 cup
• Unsalted butter - ½ cup
• Molasses - ½ cup
• Eggs - 2 large
• Milk - 1 cup
• Baking soda - 1 teaspoon
• Ground ginger - 2 teaspoons
• Ground cinnamon - 1 teaspoon
• Ground cloves - ½ teaspoon
• Salt - ½ teaspoon
• Vanilla extract - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. 2.

   In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.

3. 3.

   In another bowl, cream the butter and brown sugar together until light and fluffy.

4. 4.

   Beat in the eggs, one at a time, then mix in the molasses and vanilla extract.

5. 5.

   Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.

6. 6.

   Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.

7. 7.

   Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

8. 8.

   Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Nutritional Facts