Gingerbread Cupcakes w/Cream Cheese Frosting

Cupcakes are a hit all year, change it up this year for the holidays with this fantastic recipe! Spicy, moist, and perfect for a party.

INGREDIENTS

• 6 tablespoons unsalted softened butter
• 1/2 cup white sugar
• 1/2 cup unsulfured molasses
• 1 egg
• 1 egg yolk
• 1 1/4 cups all-purpose flour
• 1 tablespoon Cocoa powder
• 1 tablespoon ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup hot milk
• 2 tablespoons unsalted softened butter
• 2 ounces softened cream cheese
• 2/3 cup confectioners’ sugar
• 1/4 teaspoon lemon extract

DIRECTIONS

1. Preheat the oven to 350 degrees. Butter or line with paper liners a 12 muffin tin.
2. Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and the egg yolk.
3. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg, and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared muffin tin.
4. Bake at 350 for 20 minutes or until lightly springy to the touch. Cool in the pan and move to a rack.
5. To make frosting: Cream the 2 tablespoons butter and cream cheese, beat in confectioners sugar until fluffy. Add the lemon extract. Wait until the cupcakes are cool, then frost.

Thanks for reading and Happy Holidays!

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