I realize gingerbread is traditionally more of a Christmastime treat, but these Gingerbread Cupcakes disappeared quickly at my workplace. I tasted both the cupcakes and the frosting separately and enjoyed them, but the combination of the two is near perfect.
Gingerbread Cupcakes
Cupcakes
1/2 cup sugar
1/2 cup butter
1/2 cup molasses
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. allspice
3/4 cup water
Cream Cheese Frosting
8 oz. cream cheese, softened
1 stick butter, softened
2 tsp. lemon zest
1 tsp. cinnamon
1 tsp. vanilla
4 cups powdered sugar
1 to 2 tsp. milk
Preheat oven to 375ºF. Line pans with 18 cupcake liners. In large bowl, beat together sugar, butter, molasses and eggs. Stir in flour, baking soda, salt, ginger, cinnamon, allspice and water. Divide batter evenly among cupcake liners.
Bake 15 to 18 minutes or until a toothpick inserted into the center comes out clean . Cool 5 minutes in the pans and then completely on wire racks.
To make the frosting, beat cream cheese, butter, lemon zest, cinnamon and vanilla together until smooth. Gradually add powdered sugar. When mixture gets thick, slowly incorporate milk 1/2 tsp. at a time as needed to keep frosting desired consistency.
Pipe frosting liberally onto cupcakes using a large tip. Makes 18 cupcakes.
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