Ingredients
1-1/2 cups all-purpose flour3/4 cup sugar1/4 cup packed brown sugar2 teaspoons baking powder1 teaspoon ground ginger1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/4 teaspoon salt1 large egg, room temperature1/2 cup 2% milk1/3 cup canola oil1/4 cup molasses1 teaspoon vanilla extract1/2 teaspoon caramel extractFROSTING:3 cups confectioners’ sugar6 tablespoons butter, softened1 teaspoon caramel extract3 to 4 tablespoons 2% milkCaramel sundae syrup
Preparation
Preheat oven to 350°. Line 12 muffin cups with paper liners.
Whisk together first nine ingredients. In another bowl, whisk together egg, milk, oil, molasses and extracts. Add to flour mixture; stir just until moistened.
Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks; cool completely.
For frosting, beat confectioners’ sugar, butter, extract and enough milk to reach desired consistency. Spread over cupcakes. Drizzle with caramel syrup before serving.
