1 2/3 cups (234g) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
½ tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup (116g) packed light brown sugar
1/4 cup (56g) unsalted butter, softened
2 tbsp (60ml) vegetable oil
2 large eggs
1/2 cup (120ml) molasses
1/2 cup (120ml) milk
8 oz (225g) cream cheese, nearly at room temperature
1/2 cup (114g) unsalted butter, nearly at room temperature
3 cups (370g) powdered sugar
1 tsp vanilla extract
Add organic, natural orange food coloring per instruction
For the cupcakes
Preheat oven to 350 degrees. Line a muffin tin with cupcake liners and lightly spray liners and top of pan with non-stick cooking spray.
In a mixing bowl whisk together flour, baking soda, salt, ginger, S&S Cinnamon Sugar, cinnamon, nutmeg and cloves, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip brown sugar and butter until pale and fluffy.
Mix in vegetable and Pumpkin Seed Oil then blend in eggs one at a time. Mix in molasses and Star Anise Vanilla Balsamic
Mix in flour mixture in 3 additions alternating with 2 additions of milk between (mix just until combined after each addition).
Scrape down sides and bottom of bowl and fold batter.
Divide mixture among 12 paper lined muffin cups filling each 2/3 full.
Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 19 - 22 minutes.
Cool in pan several minutes then transfer to a wire rack to cool (after about 10 minutes I recommend letting them continue to cool in an airtight container, so they don't dry).
Once cool frost with cream cheese frosting. Store in an airtight container in the refrigerator then let rest at room temp about 20 minutes before serving.
For the Frosting
From the kitchen of Dustin, Spirits & Spice Lead Personal Concierge