Gingerbread Cupcakes

Gingerbread Cupcakes with Lemon Cream Cheese Frosting. The cupcakes are good without frosting too. This came from Shop To Cook. I have not tried this recipe just posting it for safe keeping.

• Ready In: 50 mins
• Serves: 12
• Yields: 12 cupcakes

Ingredients

• Cupcakes

• 1  cup flour
• 3⁄4 teaspoon baking soda
• 1  tablespoon ground ginger
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 cup brown sugar
• 1  egg
• 7  tablespoons butter, softened
• 1⁄4 cup milk
• 2  tablespoons molasses

• Lemon Cream Cheese Frosting

• 8  ounces cream cheese, softened
• 2  cups confectioners' sugar
• 1  lemon, zest of
• 1  lemon, juice of

Directions

1. Preheat oven to 330.
2. Line a 12 cupcake pan, with cupcake papers.
3. Sift the flour, baking soda, ginger, cinnamon and nutmeg into a large bowl.
4. Add the remaining ingredients.
5. Using an electric mixer, beat until combined and lightens in color (about 2 minutes).
6. Divide the mixture evenly between the cupcake liners, (Do Not Overfill).
7. Bake for 30 minutes.
8. Remove tin from the oven, transfer to rack and cool. Frost with Lemon Cream Cheese Frosting.
9. Store in an airtight container for up to 3 days.
10. Lemon Cream Cheese Frosting: Beat together cream cheese and confectioners' sugar. Add zest and juice. Additional lemon juice or milk may be added to achieve desired consistency. Frost cupcakes.