Ingredients
3½cupsall-purpose flour
2tspbaking powder
1½tspbaking soda
½tspsalt
2tbspground ginger
2tspground cinnamon
½tspground cloves
8tbspunsalted butter,1 stick, melted
1½cupsdark brown sugar
4large eggs
¾cupmolasses
1½cupswater
1lbcream cheese,2 blocks, at room temperature
½cupbutter,1 stick, at room temperature
¼cupmolasses
2tspvanilla extract
8cupspowdered sugar,sifted
Preparation
Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners or spray with nonstick cooking spray.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves into a medium bowl.
Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended.
Add some of the water to the batter, then some of the dry ingredients. Continue alternating with the water and flour until everything is added and smooth.
Fill each paper liner with ⅓ cup of the batter, about ¼-inch below the top of the liner.
Place into the preheated oven and bake for about 15 to 18 minutes, just until the tops feel firm and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool to room temperature. Frost with molasses cream cheese frosting.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed for about 1 minute until well combined and smooth.
Mix in the molasses and vanilla extract. Gradually add in powdered sugar to reach desired frosting thickness, beating until smooth.
