Gingerbread MMJ Cupcakes

with Molasses Cream Cheese Icing
 
Freezer Friendly and Make Ahead!
You can keep them well wrapped, in the freezer. Thaw and enjoy or wrap up for thoughtful homemade gifts for the special stoners in your life. 
By Chef 420

Makes 16 Cupcakes
INGREDIENTS:
1 3/4  cups all-purpose flour
1        teaspoon baking powder
3/4     teaspoon baking soda
1/4     teaspoon salt
1        tablespoon dried ginger
1 1/2  teaspoons ground cinnamon
1/4     teaspoon ground cloves
1/4     teaspoon ground nutmeg
4 to 6 grams* (depending on potency) finely powdered hash or kief**
1/4     cup (half stick) butter, melted
3/4     cup packed dark brown sugar
2        large eggs
1/3     cup molasses
3/4     cup milk
Icing:
8       ounces cream cheese at room temperature
1/4    cup butter at room temperature
1/8    cup molasses
1       teaspoon vanilla extract
4 1/2 cups sifted confectioner’s sugar
2       tablespoons coarse raw sugar for garnish, optional

DIRECTIONS:
#1.  Read My MUFFIN MAKING TIPS&TRICKS
Preheat oven to 350 degrees F.  Line 16 muffin tins with paper cupcake liners.
In a small bowl combine flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and kief or hash.  Stir to combine well.
Beat together melted butter, eggs, brown sugar, molasses, and milk until well blended.  Beat in dry ingredients until just until batter is smooth.  Fill each lined muffin cup ¾ full of batter.  Bake for 15 to 18 minutes or until tops are firm and toothpick inserted into the center comes out clean.  Let cool completely before frosting.
Prepare Icing:
Beat cream cheese and butter with an electric mixer until light and fluffy.  Beat in molasses and vanilla extract.  Gradually beat in powdered sugar and continue to beat until all ingredients are combined and icing is smooth.
Use the back of a spoon or a rubber spatula to swirl a generous amount of icing on each cupcake, leaving a small border of cake exposed around the edge as in the photo.  If desired sprinkle coarse raw sugar over the top.
Freezer Friendly!
Freeze frosted cupcakes on a baking sheet until firm.   Individually wrap each in plastic wrap and return to freezer.  Thaw for 20 minutes and enjoy!

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