Rating: 3 stars
33 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 8
  • 2 star values: 7
  • 1 star values: 6
  • 33 Ratings

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Credit: Emily Kinni

Recipe Summary

hands-on:
45 mins
additional:
40 mins
total:
1 hr 25 mins
Yield:
makes 24 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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).

  • 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.

  • 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.

Nutrition Facts

330 calories; fat 16g; cholesterol 65mg; sodium 170mg; protein 3g; carbohydrates 44g; sugars 32g; iron 1mg; calcium 75mg.
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