Preheat oven to 325°F and prepare a cupcake pan with liners. In a medium bowl, cream butter and sugar together. Add flour, water and molasses. Mix well, always scraping your bowl as needed and prior to any new addition. Add egg, baking soda and spices. Mix until just combined.
Divide batter equally among cupcake liners using a large cookie scoop. One scoop should fill each cup roughly 3/4 full. Do not fill more than that.
Bake for 18-20 minutes or until a toothpick inserted comes out clean or with just a few crumbs clinging on. Mini cupcakes should be done around the 12 minute mark.
Decorate with your favorite homemade or jar frosting and top with additional accents if desired.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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