1. Preheat and Prepare:Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to ensure easy cleanup and perfectly shaped cupcakes.
2. Combine Dry Ingredients:In a medium bowl, whisk together all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Whisking ensures even distribution of the spices.
3. Cream the Butter and Sugar:In a large mixing bowl, cream together the softened butter and brown sugar using a hand or stand mixer. Beat until light and fluffy, creating a smooth base for the batter.
4. Add Wet Ingredients:Mix in the molasses and egg until well combined. This step adds richness and depth to the gingerbread flavor.
5. Alternate Dry Ingredients and Milk:Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk in two parts. Start and end with the dry ingredients, mixing just until combined to avoid overmixing.
6. Fill and Bake:Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
7. Make the Cinnamon Frosting:In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and ground cinnamon, beating until smooth. Add the vanilla extract and heavy cream, one tablespoon at a time, until the frosting reaches a light, fluffy consistency.
8. Frost and Garnish:Using a piping bag or spatula, frost the cooled cupcakes with swirls or dollops of frosting. Garnish each cupcake with a sprinkle of cinnamon or nutmeg and a mini gingerbread cookie for a festive finish.
