Gingerbread Cupcakes

Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup
• 1/4 cup water
• 1/2 cup packed dark brown sugar
• 1/2 cup unsulphured molasses, not blackstrap
• 3 large eggs, room temperature
• 1/4 cup grated ginger
• 1/4 cup + 1 tablespoon of powdered sugar
• 2 teaspoons of lemon juice

Directions

1. Heat the oven to 350 degrees F. Set cupcake liners into a 12-cup muffin tin. For the batter, combine the butter and water in a small bowl and microwave until melted, covering the bowl with plastic wrap to catch any splatters. In another bowl, sift the flour, salt, baking soda and dry spices together.
2. In a third, large bowl, mix the molasses with the brown sugar until the mixture is smooth, either by hand, with a hand mixer, or in a stand mixer. Add the eggs one at a time, mixing for 30 seconds after each addition.
3. Gradually beat in the flour mixture, stopping when it has just disappeared into the batter. Pour in the melted butter mixture, add the grated ginger, and beat until smooth. The batter will be thin.
4. Divide the batter among the cupcake liners, filling each about 3/4 full.
5. Bake for 12 to 14 minutes, until a toothpick inserted into the cupcakes comes out clean.
6. Leave the cupcakes in the muffin tin for a minute so they can set, then move them to a wire rack and cool completely.
7. Stir the powdered sugar and lemon juice together in a bowl until smooth. Let the icing thicken slightly for 4 minutes. When the cupcakes are completely cool, spoon the icing on top and let it harden.