High Altitude Gingerbread Cupcakes (Print Version)

# Ingredients:

01 - 1 1/2 cups all-purpose flour.
02 - 1 1/4 teaspoons baking powder.
03 - 1/2 teaspoon kosher salt.
04 - 1 teaspoon ground cinnamon.
05 - 1 teaspoon ground ginger.
06 - 1/4 teaspoon ground nutmeg.
07 - 1/4 teaspoon ground cloves.
08 - 1/4 teaspoon ground allspice.
09 - 3/4 cup sour cream.
10 - 1/2 cup dark brown sugar.
11 - 1/4 cup molasses.
12 - 2 large eggs.
13 - 1/4 cup unsalted butter, melted.
14 - 1/4 cup vegetable oil.
15 - 1 1/2 teaspoons vanilla extract.
16 - 1 jar lemon curd for filling.
17 - 1 1/4 cups unsalted butter for frosting.
18 - 2 1/2 cups powdered sugar.
19 - 1 teaspoon cinnamon for frosting.
20 - 1 teaspoon ginger for frosting.

# Instructions:

01 - Preheat to 350°F and line muffin pans with 14 liners.
02 - Sift together flour, baking powder, salt, and spices.
03 - Whisk sour cream, brown sugar, molasses, eggs, melted butter, oil, and vanilla.
04 - Combine wet and dry ingredients until just moistened.
05 - Fill liners 2/3 full, bake 17-18 minutes until springy.
06 - Core cooled cupcakes and fill with lemon curd.
07 - Beat butter with sugar and spices until light and fluffy.
08 - Pipe frosting and top with mini gingerbread cookies.

# Notes:

01 - Developed for 5,280 feet altitude.
02 - Makes 14 cupcakes.
03 - Can adjust for other elevations.
04 - Filling is optional.

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