The Ultimate Gingerbread Cupcakes with Cream Cheese Frosting

Instructions:

1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
3. In a large bowl, cream the softened butter and brown sugar together with an electric mixer until the mixture is light and fluffy (about 3 minutes).
4. Beat in the molasses until fully combined, then beat in the room temperature egg until just incorporated. Scrape down the sides of the bowl.
5. With the mixer on low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry mix (e.g., 1/3 dry, 1/2 buttermilk, 1/3 dry, 1/2 buttermilk, remaining dry). Mix only until just combined; do not overmix.
6. Gently whisk the boiling water into the thin batter until smooth. This blooms the molasses flavour.
7. Divide the batter evenly among the 12 liners (filling about 2/3 full). Bake for 18–22 minutes, or until a skewer inserted into the centre comes out clean.
8. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely before frosting.
9. To make the frosting: Beat the softened butter in a mixer bowl until smooth. Add the cold cream cheese and beat until the mixture is homogenous and lump-free.
10. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated, then increasing speed to medium. Beat in the vanilla extract, lemon juice, and salt until light and fluffy (about 2-3 minutes). If too soft, chill briefly.
11. Once the Gingerbread Cupcakes with Cream Cheese Frosting are completely cool, pipe or spread the frosting generously onto each top. Garnish as desired.