Lemon Cupcakes

Ingredients

• 1 1/4 cups al purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon allspice
• 1/4 teaspoon salt
• 1/4 cup plus 2 tablespoons unsalted butter
• 1/2 cup white sugar
• 1/2 cup molasses
• 1 large egg, beaten lightly
• 1 teaspoon baking soda
• 8 ounces cream cheese, softened
• 1 1/2 cups confectioners sugar
• 1/2 teaspoon vanilla
• 1 teaspoon freshly grated lemon zest
• 2 teaspoons fresh lemon juice
• 1 tablespoon thinly sliced crystallized ginger (if desired)
  

Method 

In a large bowl sift together flour, ginger, cinnamon, cloves, allspice and salt. In another bowl cream  1/4 cup butter, add the white sugar and beat until fluffy. Beat in the molasses and the egg, beating until mixture is smooth. In a measuring cup combine the baking soda with 1/2 cup boiling water and stir the mixture to dissolve the baking soda. Stir the mixture into the molasses mixture ( the mixture will appear curdled) and sift the molasses mixture into the flour, stirring to combine the ingredients well. Line 12 half cup muffin tins with paper liners and spoon the batter into the liners, filling only half way. Bake the cupcakes in the middle of a preheated 350°F oven for 20 minutes or until tester comes out clean. (The cupcakes will be flat or slightly indented on top.) Transfer the cupcakes to a rack and let cool.

Lemon Cream Cheese Frosting

In a bowl cream together the cream cheese, and the remaining 2 tablespoons butter, add the confectioners sugar and vanilla. Beat until it is fluffy and smooth. Beat in the zest and lemon juice and chill the frosting for 30 minutes. Spread the frosting on the cupcakes and top each cupcake with some of the crystallized ginger. (if desired)

Submitted: Josephine Grebe