Ingredients
Reynolds™ Baking Cups
1/2
cup granulated sugar
1/2
cup butter or margarine, softened
1/2
cup molasses
2
eggs
2
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
1 1/2
teaspoons ground ginger
1/2
teaspoon ground cinnamon
1/2
teaspoon ground allspice
3/4
cup water
1
package (8 oz) cream cheese, softened
1/4
cup butter or margarine, softened
2
teaspoons grated lemon peel
1
teaspoon ground cinnamon
1
teaspoon vanilla
4
cups (1 lb) powdered sugar
1
to 2 teaspoons milk
Preparation
Heat oven to 375°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups.
In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, the allspice and water. Spoon about 1/4 cup batter into each muffin cup.
Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
Meanwhile, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.
