GINGERBREAD CUPCAKES WITH LEMON CREAM-CHEESE FROSTING

GINGERBREAD CUPCAKES WITH LEMON CREAM-CHEESE FROSTING image

Number Of Ingredients 19

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1 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon salt
1/2 stick (1/4 cup) plus 2 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup unsulfured molasses
1 large egg, beaten lightly
1 teaspoon baking soda
1/2 cup boiling water
Frosting:
8 ounces cream cheese, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla
1 teaspoon freshly grated lemon zest
2 teaspoons fresh lemon juice
1 tablespoon thinly sliced crystallized ginger, optional

Steps:

Preheat the oven to 350 degrees. Into a bowl sift together the flour, ground ginger, cinnamon, ground cloves, allspice and salt. In another bowl cream 1/2 stick of the butter, add the granulated sugar and beat the mixture until it is fluffy. Beat in the molasses and the egg, beating until the mixture is smooth. In a measuring cup combine the baking soda with 1/2 cup boiling water and stir the mixture to dissolve the baking soda. Stir the baking-soda mixture into the molasses mixture (the mixture will appear curdled) then stir the molasses mixture into the flour mixture, stirring to combine the ingredients well. Line 12 muffin tins with paper liners and spoon the batter into the liners, filling them halfway. Bake the cupcakes in the middle of the oven for 20 minutes, or until tester comes out clean. The cupcakes may be slightly flat or indented on top. Transfer the cupcakes to a rack and let cool. In a bowl, cream together the cream cheese and the remaining 2 tablespoons of butter, add the confectioners' sugar and the vanilla and beat the mixture until it is fluffy and smooth. Beat in the lemon zest and the lemon juice and chill the frosting for 30 minutes. Spread the frosting on the cupcakes and top each cupcake with some of the crystallized ginger, if desired. Makes 12 cupcakes.