Gingerbread Cupcakes with Lemon Frosting

If you love gingerbread cookies we think you will love these cupcakes. The lemony cream cheese frosting with the sprinkle of toffee bits - takes these yummy morsels a step above delicious. Happy Christmas Baking!!

Ingredients:
Cupcakes:1 1/4 cups all-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 butter, softened
1/2 cup granulated sugar
1/2 cup fancy molasses
1 large egg, beaten lightly
1 teaspoon baking soda
½ cup boiling water
Frosting:2 tablespoons butter
8 oz or 250 gram cream cheese, softened
1 ½ cups confectioners sugar
½ teaspoon vanilla
2 teaspoons fresh lemon juice
1 teaspoon lemon zest
¼ cup Skor toffee chips

In a bowl sift together flour, ground ginger, cinnamon, cloves,allspice and salt. In another bowl cream 1/4 cup of butter, add sugar and beat until the mixture is fluffy. Beat in the egg and molasses until mixture is smooth. In a glass measuring cup combine the baking soda with ½ cup of boiling water and stir until the baking soda is dissolved. Stir water/baking soda mixture into the molasses mixture (the mixture may appear curdled). Finally combine the flour mixture and molasses mixture together until well combined.
Line 12 muffin tins with paper liners and spoon the batter into the liners ensuring you only fill half way. Bake cupcakes in a preheated 350 F oven for 20 minutes, or until tester comes out clean. Transfer cupcakes to a wire rack and let them cool.
In a bowl cream together cream cheese, butter. Add the confectioners sugar and vanilla and beat until mixture is fluffy and smooth. Beat in zest and lemon juice and chill the frosting for 30 minutes. Spread the frosting on top of each cupcake and garnish with Skor toffee chips.

Link to Recipe:Gingerbread Cupcakes with Lemon Frosting

Beat in the egg and molasses until mixture is smooth.

In a glass measuring cup combine the baking soda with ½ cup of boiling water. 

Stir water/baking soda mixture into the molasses mixture.

The mixture may appear curdled

Finally combine the flour mixture and molasses mixture.

Mix just well combined

Line 12 muffin tins with paper liners and spoon the batter into the liners ensuring you only fill half way.

Bake cupcakes in a preheated 350 F oven for 20 minutes, or until tester comes out clean. Transfer cupcakes to a wire rack and let them cool.

In a bowl cream together cream cheese, butter.

Add the confectioners sugar and vanilla and beat until mixture is fluffy and smooth.

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

Cream 1/4 cup of butter, add sugar and beat until the mixture is fluffy.

  

Spread the frosting on top of each cupcake and garnish with Skor toffee chips.