Gingerbread Cupcakes with Cream Cheese Icing

Ingredients

• Cupcakes
• 1 cup (250 ml) all-purpose flour
• 1 tbsp (15 ml) ground ginger
• 1 tsp (5 ml) ground cinnamon
• ½ tsp (2.5 ml) baking soda
• ½ tsp (2.5 ml) baking powder
• ¼ tsp (1.25 ml) ground allspice
• ⅛ tsp (0.5 ml) salt
• ½ cup (125 ml) granulated sugar
• ¼ cup (60 ml) unsalted Canadian butter, at room temperature
• 1 large egg, at room temperature
• 3 tbsp (45 ml) fancy molasses
• ½ cup (125 ml) 2% Canadian milk, at room temperature
• Icing
• 1 cup (250 ml) unsalted Canadian butter, at room temperature
• 1 cup (250 ml) Canadian cream cheese, at room temperature
• 6 cups (1,500 ml) icing sugar
• 1 to 2 tbsp (15 to 30 ml) 35% Canadian cream
• 1 tsp (5 ml) vanilla extract
• Garnish
• Holiday-shaped sprinkles, such as gingerbread men and silver dragées
  Grated chocolate