The Teashop Girls: Gingerbread Cupcake with Lemon Cream Cheese Frosting

Tea Beauty Tip!
After you wash your face,
put some cool White Tea onto a cotton ball
and smooth over skin like an astringent to prevent zits.

      Well what do you know? I've found a cupcake recipe in this book! Awesome, another great recipe! Also, please look out for tea beauty tips from The Teashop Girls!

You can't get a cup of tea large enough or

a book long enough to suit me.

~ C. S. Lewis

Gingerbread Cupcake with Lemon Cream Cheese Frosting

Ingredients: 

4 tablespoons unsalted butter
1/3 cup white sugar
1/3 cup molasses
1 egg
1 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon crystallized ginger, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon all-spice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
1/3 cup milk
8-ounces cream cheese
1/4 cup half-and-half
1&1/2 teaspoons lemon zest, finely grated
2 cups powdered sugar

How to Bake
Preheat the oven to 352 degrees F. Line a muffin tin with paper liners. In a large bowl combine the butter with white sugar, Add the molasses and egg to the creamed mixture. In another bowl stir the flour, two kinds of ginger, cinnamon, all-spice, nutmeg, and salt together. Dissolve the baking soda in the milk. Add the flour mixture to the creamed mixture and stir until combined. Add in the milk mixture. Pour in the batter evenly into the lined tin. Bake for 20-25 minutes allow to cool.  
To make frosting: Combine cream Cheese, half-and-half, lemon zest and powdered sugar. Frost cupcakes once they are cool. Makes 10-12 cupcakes.

Remember the tea kettle-

it is always up to its neck in hot water, yet it still sings.

~  Unknown

       Hoped you liked that! Its great especially for Christmas time! Next up, guess what?! SCONES!!! BLUEBERRY SCONES!!!