Gingerbread Cupcakes with Fluffy Cream Cheese Filling
CUPCAKES 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. FROSTING
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.