Gingerbread Cupcakes With Lemon Cream Cheese Frosting

By Coppermouse

Ingredients

• Cupcakes
• 1 3/4 cups all-purpose flour
• 3/4 cup packed brown sugar
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 2/3 cup water
• 1/4 cup molasses
• 1/2 cup (4 ounces) butter
• 1 large egg, lightly beaten
• Frosting***
• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 2 teaspoons tablespoon finely grated lemon zest
• 1 tablespoon fresh lemon juice

Preparation

Step 1

Heat the oven to 350°. Line 12 muffin cups with paper liners.
In a large bowl, combine the flour, brown sugar, baking soda, ginger, cinnamon, allspice, and salt. Whisk to blend dry ingredients thoroughly.

In a saucepan, combine the water, molasses, and 1/2 cup of butter. Cook over medium heat, stirring constantly, until butter is melted and the mixture just begins to simmer. Remove from the heat.

Whisk the hot mixture into the dry ingredients until blended. Whisk in the lightly beaten egg until the batter is smooth and well blended.

Fill the 12 lined muffin cups about two-thirds full, distributing the batter evenly.

Bake for about 20 minutes, until cupcakes are firm and a toothpick comes out clean when inserted into the center of a cupcake.

Cool in the pan for 5 minutes, then remove the cupcakes to a rack to cool completely.

Makes 12 cupcakes.