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Gingerbread Cupcakes With Lemon Cream Cheese Frosting

A home-style Gingerbread Cupcakes With Lemon Cream Cheese Frosting made with Flour, Ground Ginger, T Cinnamon, Ground, and Allspice. Serves 12. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 1/4 cup
• 1 1/2 tsp
• 1
• 1/4 tsp
• 1/2 tsp
• 1/4 tsp
• 1/2 stick
• 2 tbsp
• 1/2 cup
• 1/2 cup
• 1
• 1
• 8 oz
• 1 1/2 cup
• 1/2 tsp
• 1
• 2 tsp
• 1 tbsp

Method (preview)

1. 1

   In another bowl cream 1/2 stick of the butter, add the granulated sugar, and beat the mixture until it is fluffy.

2. 2

   Beat in the molasses and the egg, beating until the mixture is smooth.

3. 3

   In a measuring cup combine the baking soda with 1/2 cup boiling water and stir the mixture to dissolve the baking soda.

4. 4

   Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture into the flour mixture, stirring to combine the ingredients well.

5. 5

   Bake the cupcakes in the middle of a preheated 350~ F oven for 20 minutes, or until a tester comes out clean. (The cupcakes will be flat or slightly indented on top.)

6. 6

   Transfer the cupcakes to a rack and let them cool.

7. 7

   In a bowl cream together the cream cheese and the remaining 2 tablespoons butter, add the confectioners' sugar and the vanilla, and beat the mixture until it is fluffy and smooth.

8. 8

   Beat in the zest and the lemon juice and chill the frosting for 30 minutes.

9. 9

   Frost the cupcakes and top each with some ginger.