Gingerbread Cupcakes with Lemon Cream Cheese Frosting

Description
Contributed by World Recipes Y-Group
 * Makes 12 cupcakes

Ingredients

 * 1¼ cups flour
 * 1½ tsp ground ginger
 * 1 tsp cinnamon
 * ¼ tsp ground cloves
 * ½ tsp allspice
 * ¼ tsp salt
 * ½ stick + 2 tbsp unsalted butter
 * ½ cup granulated sugar
 * ½ cup molasses
 * 1 large egg, beaten lightly
 * 1 tsp baking soda
 * 8 oz cream cheese, softened
 * 1½ cup confectioners' sugar
 * ½ tsp vanilla
 * 1 tsp grated lemon zest
 * 2 tsp fresh lemon juice
 * 1 tbsp sliced crystallized ginger

Directions

 * 1) Into a bowl sift together the flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt.
 * 2) In another bowl cream ½ stick of the butter, add the granulated sugar, and beat the mixture until it is fluffy.
 * 3) Beat in the molasses and the egg, beating until the mixture is smooth.
 * 4) In a measuring cup combine the baking soda with ½ cup boiling water and stir the mixture to dissolve the baking soda.
 * 5) Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture into the flour mixture, stirring to combine the ingredients well.
 * 6) Line twelve ½-cup muffin tins with paper liners and spoon the batter into the liners, filling them halfway.
 * 7) Bake the cupcakes in the middle of a preheated 350°F oven for 20 minutes, or until a tester comes out clean (the cupcakes will be flat or slightly indented on top)
 * 8) Transfer the cupcakes to a rack and let them cool.
 * 9) In a bowl cream together the cream cheese and the remaining 2 tablespoons butter, add the confectioners' sugar and the vanilla, and beat the mixture until it is fluffy and smooth.
 * 10) Beat in the zest and the lemon juice and chill the frosting for 30minutes.
 * 11) Frost the cupcakes and top each with some ginger.
 * 12) Enjoy.