Gingerbread Cupcakes with Cream Cheese Frosting

Recipe View Preheat & Prepare: Preheat your oven to 350 degrees F (175 degrees C). Prepare a 12-cup muffin tin with either butter or paper liners. (5 minutes)

Recipe View Cream Butter & Sugar: In a mixing bowl, cream together 5 tablespoons of softened butter with the white sugar until light and fluffy. (5 minutes)

Recipe View Incorporate Wet Ingredients: Add the molasses, egg, and egg yolk to the creamed mixture. Beat until well combined. (3 minutes)

Recipe View Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg, and salt. (5 minutes)

Recipe View Dissolve Baking Soda: Dissolve the baking soda in the hot milk. (1 minute)

Recipe View Combine Wet & Dry: Gradually add the flour mixture to the creamed mixture, stirring until just combined. Then, stir in the hot milk mixture until everything is well incorporated. Be careful not to overmix. (5 minutes)

Recipe View Fill Muffin Tin: Evenly pour the batter into the prepared muffin tin, filling each cup about two-thirds full. (3 minutes)

Recipe View Bake: Bake at 350 degrees F (175 degrees C) for 20 minutes, or until the cupcakes are slightly springy to the touch. A toothpick inserted into the center should come out clean. (20 minutes)

Recipe View Cool: Allow the cupcakes to cool for a few minutes in the pan before transferring them to a wire rack to cool completely. (10 minutes)

Recipe View Prepare Frosting: In a clean mixing bowl, cream together the 2 tablespoons of softened butter and the cream cheese until smooth. (5 minutes)

Recipe View Add Sugar: Gradually beat in the sifted confectioners' sugar until the frosting is light and fluffy. (5 minutes)

Recipe View Flavor: Add the lemon extract and beat until well combined. (1 minute)

Recipe View Frost & Serve: Once the cupcakes are completely cool, frost the tops generously with the cream cheese frosting. Serve and enjoy! (10 minutes)