Gingerbread Cupcakes

Steps

• 1

  Preheat oven to 375° F .
• 2

  Bring 1 cup water to a boil in a 2 qt. saucepan over high heat. Remove from heat, and stir in molasses and baking soda. When mixture stops foaming, stir in 1/2 cup cold water. Cool.
• 3

  Beat butter and brown sugar at medium speed with a mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition.
• 4

  Combine flour and next 5 ingredients, add to butter mixture alternately with molasses mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
• 5

  Place paper baking cups in 3 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling almost 2/3 full.
• 6

  Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
• 7

  Microwave cream cheese frosting in a microwave-safe bowl at HIGH 1 minute or until melted. Stir with a whisk, and pour frosting over top of each cupcake. Top each with red sprinkles, if desired.