Stout Gingerbread Cupcakes With Cream Cheese Frosting

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• 1 cup guinness extra stout beer
• 1 cup mild-flavored light molasses
• 1 1/2 teaspoons baking soda
• 2 cups all-purpose flour
• 2 tablespoons ground ginger
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cardamom
• 3 large eggs
• 1/2 cup sugar
• 1/2 cup packed dark brown sugar
• 3/4 cup vegetable oil
• 2 (8 ounce) packages cream cheese, room temperature
• 1/2 cup salted butter, room temperature
• 2 cups powdered sugar

Recipe

• 1 preheat oven to 350°f place 24 cupcake liners in cupcake pans. bring guiness stout and molasses to boil in heavy medium saucepan over high heat. remove from heat; stir in baking soda. let stand 1 hour to cool completely (or if you are in a hurry, refrigerate for 30 minutes).
• 2 whisk flour and spices ingredients in large bowl to blend.
• 3 whisk eggs and both sugars in medium bowl to blend. whisk in oil, then stout mixture.
• 4 gradually whisk stout-egg mixture into flour mixture.
• 5 divide batter among 24 cupcake liners. bake until tester inserted into centers of cupcakes comes out clean, about 20 minutes. cool cupcakes. (can be made 1 day ahead.).
• 6 using electric mixer, beat cream cheese and butter in large bowl until fluffy. gradually beat in powdered sugar. chill frosting 30 minutes. frost cupcakes.