Gingerbread Cupcakes with Cream Cheese Frosting Recipe

• 1 Egg
• 1 Egg Yolk
• 5 tbsp Unsalted Butter
• 1/2 cup White Sugar
• 1/2 cup Molasses
• 1-1/4 cups All-Purpose Flour
• 1 tbsp Cocoa Powder
• 1-1/4 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Allspice
• 1/2 tsp Ground Nutmeg
• 1/4 tsp Salt
• 1/2 cup Hot Milk
• 1 tsp Baking Soda
• 2 ounces Cream Cheese (softened)
• 2/3 cup Confectioners' Sugar (sifted)
• 1/4 tsp Lemon Extract

• Preheat the oven to 175 degrees C and butter a 12-cup muffin tin.
• Beat butter and white sugar; then add molasses, egg and egg yolk, and stir well. Kept it aside
• Sieve together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Keep it aside.
• Dissolve the baking soda in the hot milk. Mix flour mixture and butter mixture well, and then add hot milk mixture. Pour this batter evenly into the prepared tin.
• Bake the batter for about 20 minutes or till it becomes slightly spongy to the touch. Allow the cakes to cool.
• To Make Frosting, beat 2 tablespoons of butter and cream cheese together. Add confectioners' sugar and beat until fluffy. Now add lemon extract and beat again.
• When the cupcakes are cool, frost the tops with the frosting.
• Gingerbread Cupcakes are ready to serve.