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Lemon Gingerbread Cup Cakes




Source of Recipe


Internet


List of Ingredients




1/2 cup butter (1 stick), melted and cooled
1/2 cup sugar
1/2 cup molasses
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1/2 cup milk
Grated zest of 1 lemon



Recipe



Preheat the oven to 350 degrees. Spritz a 16-hole cupcake pan with non-stick baking spray. Melt butter and cool. Add sugar, molasses and egg. Beat well. Combine flour, baking powder, baking soda, cinnamon and salt. Add the dry mixture alternately with milk to the first mixture. Add lemon zest.

Pour batter into cupcake pans. Bake for 30 minutes. Frost with Lemon Confectioners' Sugar Frosting if you wish. Makes 16 cupcakes.

Lemon Confectioners' Sugar Frosting
1/4 cup butter
1 1/2 cup confectioners' sugar
1 1/2 teaspoons milk or cream, about
1/2 teaspoon lemon extract or lemon juice

Soften butter. Sift sugar and gradually add sugar to butter, creaming constantly. Add enough milk to make mixture the right consistency for spreading. Add lemon extract or lemon juice to taste. Makes enough to frost cupcakes or a square one-layer cake.