Gingerbread Cupcakes with Zinfandel Buttercream Frosting

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/4 cups loosely packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• Pinch ground cloves
• 1/2 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking soda
• 1/4 cup plus 2 tablespoons canola oil
• 2 eggs
• 1/2 cup buttermilk
• 1/2 cup plus 2 tablespoons molasses
• 3 tablespoons applesauce
• 1 tablespoon pureed ginger
• Zinfandel Buttercream Frosting, recipe follows
• 1/2 cup zinfandel wine
• 1 pound unsalted butter, room temperature
• 6 1/2 cups powdered sugar

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