Gingerbread Cupcakes

Modified from Taste of Home

1/2 cup butter, softened

1/2 cup packed brown sugar

1 egg

1/2 cup water

1/2 cup molasses

1 1/3 cups flour

3/4 tsp ground cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground allspice

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour and spices. Add to creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes.

Fill cupcake papers 2/3rds full. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.

They gave a frosting recipe that I didn't use. If you want frosting, just do a basic cream one. Since I ship most of mine overseas, I just send butter cream canned frosting with them. I liked them plain for what we ate.

Makes a dozen cupcakes (I made a triple batch and got just over 4 dozen, I think....cupcakes are about the only thing I tend to come out ahead on!)