A wonderful fall classic. I have memories of eating gingerbread warm with whipping cream as a girl. A definite comfort food for me.
5 tablespoons unsalted butter, softened
½ cup white sugar
1 egg yolk
½ cup molasses
1 teaspoon baking soda
½ cup hot milk
1 ¼ cups all-purpose flour
¼ teaspoon salt
1 tablespoon Dutch processed cocoa powder
1 ¼ teaspoons ground ginger
1 teaspoon cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
2 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
2/3 cup powdered sugar, sifted
¼ teaspoon pure lemon extract
Preheat oven to 350*. Butter or line with paper liners a 12-cup muffin tin. Cream 5tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk. Combine the flour with all the spices and the salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin. Bake at 350* for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
To Make Frosting:
Cream the 2 tablespoons butter and the cream cheese together. Beat in the powdered sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting.