Amanda's Gingerbread Cupcakes

Recipe by Lavender Lynn
READY IN: 48mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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