1 ½teaspoonsRodelle vanilla paste**(can substitute 1 ½ tsp vanilla extract)
3 ½cups(466g)powdered sugar
½teaspoonground cinnamonoptional
Instructions
Preheat oven to 350F (177C) and line a 12-cavity cupcake tin with paper liners.
In stand mixer, beat together butter and brown sugar until light and fluffy.
8 Tablespoon unsalted butter, ½ cup light brown sugar
Add egg and beat until well-combined.
1 large egg
Stir in Rodelle vanilla extract.
1 ½ teaspoons Rodelle vanilla extract*
Combine buttermilk and molasses in a large measuring cup and stir with a fork until combined.
½ cup unsulphered molasses, ½ cup buttermilk
With mixer on low-speed, gradually add buttermilk/molasses mixture until combined (you may notice some separation, this is fine), pausing occasionally to scrape down sides and bottom of bowl.
In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, salt, and spices.
1 ¼ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoon ground ginger, 1 ½ teaspoon ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon allspice, ¼ teaspoon cloves
Gradually stir dry ingredients into wet until completely combined (take care not to over-mix).
Portion batter evenly into prepared cupcake tin, filling each cup ⅔ full (take care not to overfill or your cupcakes will sink in the middle when they're finished baking)
Bake on 350F (177C) for 18-20 minutes or until tops spring back to the touch.
Allow to cool completely before frosting.
Frosting
In a stand mixer (or in a large bowl using an electric mixer), beat together butter, cream cheese, and brown sugar until well-creamed.