Recipe by Lavender Lynn
Recipe made for Volunteer Tea.Fall 2010
Top Review by Muffin Goddess
I love gingerbread, and these cupcakes did not disappoint! Although my frosting didn't look as pretty as the snowy white frosting in Annacia's photo, I really enjoyed the lemon zest (I used Meyer lemon) and cinnamon in it. The cakes had such a nice dome to them when they baked up, too. Thanks for posting! Made for CQ2 Family Picks Switzerland for the Cherry Bombers
- 1⁄2 cup sugar
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1⁄2 cup molasses
- 2 eggs
- 2 cups flour, all-purpose
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons ginger, ground
- 1⁄2 teaspoon cinnamon, ground
- 1⁄2 teaspoon allspice, ground
- 3⁄4 cup water
- 1 (8 ounce) package cream cheese
- 1⁄4 cup butter or 1⁄4 cup margarine, softened
- 2 teaspoons lemon peel, grated
- 1 teaspoon cinnamon, ground
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 1 -2 teaspoon milk
Directions See How It's Made
- Heat oven to 375 degrees F. Place paper baking cup in each of 18 regular size muffin cups.
- In large bowl, beat granulated sugar, butter, molasses, and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, 1/2 tsp cinnamon, the allspice and water. Spoon about 1/4 C batter into each muffin cup.
- Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
- Beat cream cheese, 1/4 C butter, the lemon peel, 1 tsp cinnamon and the vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Beat in milk 1 tsp at a time, until spreadable.
- Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.