Step 1
Preheat oven to 350°F (177°C). Line two muffin tins with silicone or paper liners and set aside.
Step 2
Whisk together flour, cinnamon, ginger, baking powder, allspice, nutmeg, salt, baking soda, cloves, and black pepper in a medium bowl until thoroughly combined.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and Redpath® Dark Brown Sugar on medium speed until light and fluffy; about 4 minutes. Scrape down the sides of the bowl periodically.
Step 4
Add eggs one at a time, beating well after each addition, scraping down the bowl after each addition. Beat in the vanilla extract.
Step 5
Whisk together the milk and molasses in a liquid measuring cup.
Step 6
Alternate mixing the dry and wet ingredients into the batter. Start by adding ⅓ of the dry ingredients, mixing on medium-low speed until just combined. Then, add half of the milk-molasses mixture, mixing until just blended. Repeat this process with the remaining ingredients, being careful not to overmix.
Step 7
Using a trigger-style ice cream scoop or ladle, fill each cupcake liner about ¾-full with batter. Place the muffin tins in the preheated oven and bake for 15 to 20 minutes, or until the tops spring back when gently pressed and a skewer inserted into the center comes out clean.
Step 8
Let the cupcakes cool in the pan for 5 minutes, then carefully transfer them to a wire cooling rack to cool completely before decorating.
Step 9
Dust the completely cooled cupcakes with Redpath® Icing Sugar using a fine-mesh sieve, or frost them with cream cheese frosting using a piping bag as desired and garnish with a gingerbread cookie.
Step 10
Store unfrosted cupcakes in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months. Store frosted cupcakes in an airtight container in the fridge for up to 5 days. Allow refrigerated cupcakes to come to room temperature before consuming as the butter in them hardens when chilled and the texture of the cupcake will be firm if eaten cold.
*Ensure all ingredients are at room temperature before proceeding with the recipe.
*Thaw frozen cupcakes in the refrigerator overnight before decorating.
*Redpath® Golden Yellow Sugar can be substituted for the Redpath® Dark Brown Sugar. Note that the resulting cupcake may have less of a caramel undertone and may be lighter in colour than the original.
