Amanda'S Gingerbread Cupcakes

Name: Amanda'S Gingerbread Cupcakes
Ingredients: 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; Frosting; 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

19 ingredients

5 steps

Ingredients

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
Frosting
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

1

Heat oven to 375 degrees F. Place paper baking cup in each of 18 regular size muffin cups.
2

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.
3

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.
4

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.
5

Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.