Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (at room temperature)
  • 1 cup brown sugar
  • 3/4 cup molasses
  • 2 eggs (at room temperature)
  • 2 tablespoons fresh ginger ((grated))
  • 2 teaspoons lemon juice
  • 2 1/4 cup all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/2 cup boiling water
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter (at room temperature)
  • 1/2 cup cream cheese ((full fat))
  • 5 cups powdered sugar ((sifted to remove lumps))
  • 1 teaspoon vanilla extract
  • chopped candied ginger ((optional, for garnish))

Instruction

  • Preheat your oven to 350 degrees Fahrenheit and prepare 1-2 cupcake pans with paper liners (to make 20-24 cupcakes).
  • In the bowl of your stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer) beat the butter on medium high speed until light and fluffy.
  • Add the brown sugar and beat for 1-2 minutes.
  • Beat in the molasses, scraping down the sides to incorporate completely.
  • Beat the eggs one at a time, and beat in the fresh ginger and lemon juice.
  • Add the flour, spices and salt, and beat in just until combined.
  • Combine the baking soda and boiling water and sir together, drizzling the water mixture into the cake batter as the mixer runs on low speed.
  • Continue beating in the boiling water mixture until the cupcake batter is smooth and everything is combined well.
  • Portion the batter between the prepared 20-24 cupcake cups, filling them only about 2/3 full.
  • Bake at 350 degrees Fahrenheit for about 18-20 minutes, or until a toothpick inserted into the middle of one of the cupcakes comes out clean.
  • Let the cupcakes cool in their pans for about 5 minutes before removing them to a wire rack to cool completely.