Ingredients
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1/2 cup sugar
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1/2 cup butter or 1/2 cup margarine, softened
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1/2 cup molasses
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2 eggs
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2 cups flour, all-purpose
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 1/2 teaspoons ginger, ground
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1/2 teaspoon cinnamon, ground
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1/2 teaspoon allspice, ground
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3/4 cup water
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1 (8 ounce) package cream cheese
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1/4 cup butter or 1/4 cup margarine, softened
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2 teaspoons lemon peel, grated
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1 teaspoon cinnamon, ground
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1 teaspoon vanilla
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4 cups powdered sugar
Instructions
- 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.