Place standard baking cup in each of 18 regular size muffin
In large bowl, cream sugar and butter.
Mix in molasses; beat in eggs, one at a time.
In medium bowl, whisk together flour, baking soda, salt,
ginger, cinnamon, allspice, and water.
Blend flour mixture into wet ingredients, one cup at a time.
Spoon approximately ¼ of batter into prepared muffin
Bake in preheated oven (375 degrees F) for 15-18 minutes
or until toothpick inserted in center comes out clean.
Cool 5 minutes in pan.
Remove cupcakes from pans to cooling rack, and cool
completely, about 30 minutes.
In medium bowl, beat cream cheese, butter, grated lemon
peel, cinnamon and vanilla with electric mixer on low speed
Gradually beat in icing sugar, 1 cup at a time, on low speed
Beat in milk (not mentioned in ingredients but 1-2
teaspoons of milk needed), 1 tsp at a time, until
Spread or pipe a generous amount of frosting on top of
each cupcake; if piping, use a large round or star
decorating tip to get a nice big swirl.
Serve at once. Yum!
should be made day of serving/ eating, can't refrigerate cupcakes but frosting needs to be refrigerated
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