Emily Kinni
Hands-On Time
45 Mins minutes
Other Time
40 (includes cooling) minutes
Yield
makes 24 cupcakes

How to Make It

Step 1

Make the cupcakes: Heat oven to 350°F. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, salt, cloves, and nutmeg; set aside.

Step 2

Beat the butter and sugar with an electric mixer on medium-high until fluffy, 2 to 3 minutes. Beat in the molasses and ginger, then the eggs one at a time, scraping down the sides of the bowl as necessary.

Step 3

Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).

Step 4

Divide the batter among the prepared muffin tins and bake until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Let cool.

Step 5

Make the frosting: Beat the cream cheese and butter with an electric mixer on high until smooth, 1 to 2 minutes. Add the sugar, lemon juice, and salt and beat until fluffy, 3 to 5 minutes. If necessary, slightly chill the frosting to stiffen it before using. Frost the cupcakes and sprinkle with the lemon zest.

Chef's Notes


Note: Cupcakes are best eaten the day they’re made, but will keep up to 2 days in an airtight container.

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Ratings & Reviews

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Reviews
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