Gingerbread cupcakes with lemon cream cheese frosting recipe

Ingredients

• 2½ cups all-purpose flour, spooned and leveled
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1½ teaspoons ground ginger
• 1½ teaspoons ground cinnamon
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• ¾ cup packed dark brown sugar
• ¾ cup light molasses
• 1 tablespoon grated ginger
• 3 large eggs, at room temperature
• 1 cup whole milk

• 1 (8-ounce) bar cream cheese, at room temperature
• ½ cup (1 stick) unsalted butter, at room temperature
• 1 pound confectioners’ sugar (about 3¾ cups)
• 2 tablespoons fresh lemon juice, plus 2 teaspoons lemon zest
• ¼ teaspoon salt

1. Whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, and salt; set aside.
2. Beat the butter and sugar with an electric mixer until fluffy, 2 to 3 minutes. Beat in the molasses and grated ginger, then the eggs one at a time. Alternate adding in the flour mixture and the milk; mix to combine.
3. Bake in 2 lined 12-cup muffin tins at 350°F for 15 to 20 minutes. Let cool.
4. Beat the cream cheese and butter with an electric mixer until smooth, 2 minutes. Add the sugar, lemon juice, and salt; beat until fluffy, 5 minutes. Chill for 10 minutes. Frost the cupcakes and sprinkle with the lemon zest.