Gingerbread Cupcakes with Fluffy Cream Cheese Filling

[ This is Cupcake #24 from Ming Makes Cupcakes ]

CUPCAKES
1 1/2 cups flour
1 tsp baking soda
1 stick room temperature butter
1/2 cup dark brown sugar
3/4 tsp ginger
1 tsp cinnamon
pinch nutmeg
pinch salt
1/2 cup molasses
2 eggs
1/2 cup sour cream

1. Mix flour and baking soda.
2. In a separate bowl, beat together butter, brown sugar, ginger, cinnamon, nutmeg, and salt.
3. Beat in molasses, and then eggs one at a time.
4. Mix in sour cream until well-blended.
5. Pour into lined cupcake pan.
6. Bake at 350F for 30 minutes, or until toothpick comes out almost clean.

FILLING

4 oz. cream cheese

1/2 stick room temperature butter

1 1/2 cups confectioners' sugar

1 jar marshmallow fluff

1 tsp vanilla

1. Mix together cream cheese and butter until well-blended.
2. Add fluff and vanilla and beat until smooth.
3. Use knife o cut a cone shape from the top of the cupcake.
4. Trim the bottom, fill hole with filling, ad cover with remainder.
5. Frost with whipped cream or additional filling.