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Gingerbread Cupcakes With Lemon Cream Cheese Frosting

Gingerbread Cupcakes With Lemon Cream Cheese Frosting comes together with Flour, Salt, Unsalted Butter Plus, Unsalted Butter, and Granulated Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

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

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.