Ingredients Jump to Instructions ↓

  1. 1 1/4 cups 78g / 2.8oz Flour

  2. 1 1/2 teaspoons 7 1/2ml Ground ginger

  3. 1 teaspoon 5ml Cinnamon

  4. 1/4 teaspoon 1 1/3ml Ground cloves

  5. 1/2 teaspoon 2 1/2ml Allspice

  6. 1/4 teaspoon 1 1/3ml Salt

  7. 1/2 Unsalted butter plus

  8. 2 tablespoons 30ml Unsalted butter

  9. 1/2 cup 99g / 3 1/2oz Granulated sugar

  10. 1/2 cup 118ml Molasses

  11. 1 cup 198g / 7oz Egg - beaten lightly (large)

  12. 1 teaspoon 5ml Baking soda

  13. 8 oz 227g Cream cheese - softened

  14. 1 1/2 cups 297g / 10oz Confectioners' sugar

  15. 1/2 teaspoon 2 1/2ml Vanilla

  16. 1 teaspoon 5ml Grated lemon zest

  17. 2 teaspoons 10ml Fresh lemon juice

  18. 1 tablespoon 15ml Sliced crystallized ginger

Instructions Jump to Ingredients ↑

  1. Into a bowl sift together the flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt.

  2. In another bowl cream 1/2 stick of the butter, add the granulated sugar, and beat the mixture until it is fluffy. Beat in the molasses and the egg, beating until the mixture is smooth.

  3. 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 stir the molasses mixture into the flour mixture, stirring to combine the ingredients well.

  4. Line twelve 1/2-cup muffin tins with paper liners and spoon the batter into the liners, filling them halfway.

  5. Bake the cupcakes in the middle of a preheated 350F oven for 20 minutes, or until a tester comes out clean. (The cupcakes will be flat or slightly indented on top.) Transfer the cupcakes to a rack and let them cool.

  6. In a bowl cream together the cream cheese and the remaining 2 tablespoons butter, add the confectioners' sugar and the vanilla, and beat the mixture until it is fluffy and smooth.

  7. Beat in the zest and the lemon juice and chill the frosting for 30 minutes.

  8. Frost the cupcakes and top each with some ginger.

  9. Makes 12.


Send feedback