Ingredients
1½cupsall purpose flour
1tspbaking soda
½tspcinnamon
⅛tspnutmeg
¼tspground cloves
⅛tspground allspice
½tspground ginger
½tspsalt
½cupunsalted butter,(1 stick)
¼cupwater
½cupdark brown sugar,packed
½cupmolasses,(unsulphured, not blackstrap)
3large eggs,room temperature
¼cupginger,(grated on the small holes of a box grater or using a microplane)
¼cuppowdered sugar,plus 1 tbsp
2tsplemon juice
Preparation
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
In a small bowl, melt the butter and water together in the microwave, covering the top with plastic wrap. In a separate bowl, sift together the flour, salt, baking soda and dry spices in a bowl.
In a third, large bowl, beat together the molasses and brown sugar until smooth by hand, using a hand mixer, or using a stand mixer. Add the eggs, one at a time, beating for 30 seconds between each.
Beat in the flour mixture slowly until just incorporated. Add the butter mixture and the grated ginger and beat until smooth. Batter will be runny.
Spoon the batter into the cupcake liners, filling them about ¾ full.
Bake the cupcakes for 12 to 14 minutes or until a toothpick comes out clean.
Allow to cool for a minute in the muffin tin to set before transferring to a wire rack to fully cool.
Combine the powdered sugar and lemon juice together in a bowl and stir until smooth. Allow to stiffen up a bit for 4 minutes.
Once the cupcakes are cool, spoon the icing over the cupcakes and allow to harden.
Serve and enjoy!
