Gingerbread Cupcakes

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Directions

1. Preheat the oven to 375°F. Line cupcake pans with liners.

2. With an electric mixer on medium speed cream the butter and sugars together until fluffy, 3–5 minutes. Add the egg, molasses, and lemon zest to creamed mixture. Beat well.

3. In a separate bowl combine the flour, baking soda, cinnamon, ginger, and cloves.

4. Add the dry ingredients to the creamed mixture alternately with the sour cream milk until they are completely integrated, about 30 seconds.

5. Fill the cupcake liners one-half to three-quarters full. Bake for 15–20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.

6. Top with Ginger Frosting, gumdrop, candies and a gingerbread man or house made from cookies.

Ginger Frosting

1. With an electric mixer on medium speed cream together the cream cheese and butter until smooth.

2. Slowly sift in the confectioners’ sugar, ginger and continue beating. Mix until all lumps are gone. Add the vanilla and mix until fully integrated.