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1
Preheat oven to 350F.
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2
Line standard muffin tins with paper liners.
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3
Sift together flour and spices.
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4
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
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5
Add the molasses, and beat until combined.
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6
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
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7
Beat in vanilla.
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8
Reduce speed to low.
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9
Gradually add flour mixture, beating until just combined.
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10
Divide batter evenly among lined cups, filling each three-quarters full.
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11
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes.
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12
Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
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13
Cupcakes can be stored up to 2 days at room temperature, or frozen up to 3 months, in airtight containers.
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14
Tint 1/4 cup icing pale pink with gel-paste food color; tint remaining icing pale blue.
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15
Transfer tinted icings to pastry bags fitted with small plain tips (#2).
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16
Pipe three blue dots on the front of each gingerbread cookie boy; pipe two pink dots on gingerbread girls.
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17
To finish, use an offset spatula to spread each cupcake with a smooth layer of frosting.
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18
Place a gingerbread boy or girl upright on each cupcake before serving.
