Gingerbread Cupcakes with Cream Cheese Frosting

Instructions

1. Preheat your oven to 350 degrees Fahrenheit and prepare 1-2 cupcake pans with paper liners (to make 20-24 cupcakes).

2. 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.

3. Add the brown sugar and beat for 1-2 minutes.

4. Beat in the molasses, scraping down the sides to incorporate completely.

5. Beat the eggs one at a time, and beat in the fresh ginger and lemon juice.

6. Add the flour, spices and salt, and beat in just until combined.

7. 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.

8. Continue beating in the boiling water mixture until the cupcake batter is smooth and everything is combined well.

9. Portion the batter between the prepared 20-24 cupcake cups, filling them only about 2/3 full.

10. 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.