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Gingerbread Cupcakes with Cream Cheese Frosting
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Deliciously moist and spiced molasses cakes topped with tangy cream cheese frosting.
Ingredients:
  • 5 tablespoons unsalted butter, softened
  • 0.5 cup unsulfured molasses
  • 1 egg yolk
  • 1.25 cups all-purpose flour
  • 1 tablespoon Dutch process cocoa powder
  • 1.25 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 0.5 cup hot milk
  • 2 tablespoons unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 0.66666668653488 cup sifted confectioners' sugar
  • 0.25 teaspoon lemon extract
Instructions:
  • 1. Preheat your oven to 350 degrees F (175 degrees C) and prepare a 12-cup muffin tin by buttering or lining it with paper liners.
  • Combine 5 tablespoons of butter with white sugar until creamy. Mix in molasses, egg, and egg yolk.
  • Combine flour, cocoa powder, ginger, cinnamon, allspice, nutmeg, and salt together. Dissolve baking soda in hot milk. Stir in the flour mixture until just combined. Add the hot milk mixture and mix. Pour batter evenly into the prepared tin.
  • Bake at 350 degrees F (175 degrees C) for 20 minutes or until gently yielding when touched. Let cool briefly in the pan, then transfer to a wire rack to cool completely.
  • Make the frosting by mixing 2 tablespoons of butter and cream cheese until creamy. Gradually add and beat in the confectioners' sugar until fluffy. Mix in the lemon extract until well combined. Once the cupcakes are cooled, frost the tops with the delicious frosting and serve.

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