Mini Gingerbread Cupcakes with Spiced Cream Cheese Frosting

    As the weather turns cooler I start to think of Christmas music, fresh baked gingerbread and cozy-ing up in front of a warm crackling fire with a steaming mug of mulled cider. Although I'm not quite ready for this yet, I must admit that I did have Pandora's Christmas radio playing at a rather loud volume while baking these cupcakes...
    The Mr and I recently joined a local relay for life team. They were having a fundraiser this past Friday night so I baked some cupcakes and sugar cookie bars to help out with the refreshments.

Mini Gingerbread Cupcakes with Spiced Cream Cheese Frosting

yield: 40 mini cupcakes

Cupcakes:

1/2 cup sugar

1/2 cup unsalted butter, softened

1/2 cup molasses

2 eggs

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp ginger

1/2 tsp cinnamon

1/2 tsp allspice

3/4 cup water

In a large bowl cream sugar and butter. Mix in molasses; beat in eggs one at a time. 

Sift together flour, baking soda, salt, ginger, cinnamon and allspice. Beat into sugar mixture adding alternately with water. Mix well.

Pour into cupcake tins that have been lined with cupcake papers. Fill about 2/3 full. Bake @ 350* for 10 15 minutes or until toothpick inserted into center comes out clean. Let cool in pan for 5 minutes. Remove and let cool completely on wire racks.

Frosting:

4 oz cream cheese, softened

2 tbsp butter, softened

1 tsp grated lemon peel

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp lemon flavoring

2 cups powdered sugar

2-3 tsp milk

Beat together cream cheese and butter. Add lemon peel, cinnamon, nutmeg, lemon flavoring and sugar. Mix and then add milk a little at a time beating until smooth and spreadable. Frost cooled cupcakes. Refrigerate leftover cupcakes.

    

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"You will seek me and find me

when you seek me with all your heart.

I will be found by you," declares the Lord.  

~Jeremiah 29:13&14

♥ Sheila