Gingerbread Cupcakes with Fluffy Cream Cheese Filling 

1 1/2 cups flour
1 tsp baking soda
1 stick butter, room temp.
1/2 cup dark brown sugar
3/4 tsp ginger
1 tsp cinnamon
pinch nutmeg
pinch salt
1/2 cup molasses
2 eggs
1/2 cup sour cream 
Mix flour and baking soda.  In a separate bowl, beat together butter, brown sugar, ginger, cinnamon, nutmeg, and salt. Beat in molasses, and then eggs one at a time.  Mix in sour cream until well-blended.  Pour into lined cupcake pan. Bake at 350 for 30 minutes, or until toothpick comes out almost clean.

4 oz. cream cheese
1/2 stick butter, room temp.
1 1/2 cups confectioners’ sugar
1 jar marshmallow fluff
1 tsp vanilla

Mix together cream cheese and butter until well-blended.  Add fluff and vanilla and beat until smooth. Use knife to cut a cone shape from the top of the cupcake.  Trim the bottom, fill hole with filling, and cover with remainder.  Frost with whipped cream or additional filling.