Ginger-Spice Cupcakes with Cream Cheese Frosting (White Whole Wheat Flour)

Ingredients

• 1 Cups baker's chocolate 
• 0.5 cup granulated sugar 
• 0.5 cup butter softened
• 0.5 cup blackstrap molasses 
• 2  eggs 
• 2 cups flour whole wheat white
• 1 teaspoon baking soda 
• 0.5 teaspoon salt 
• 1.5 teaspoons ground ginger 
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground allspice 
• 0.8 cup water 
• 8 oz cream cheese softened
• 0.3 cup butter softened
• 2 teaspoons lemon zest grated
• 1 teaspoon ground cinnamon 
• 1 teaspoon vanilla 
• 1 lb powdered sugar 
• 1 teaspoons milk 
• 1 serving ground cinnamon 

Equipment

• bowl
• oven
• hand mixer
• toothpicks
• muffin liners

Directions

1. Heat oven to 375°F.
2. Place Reynolds Baking Cups in each of 18 regular-size muffin cups.
3. In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon until well blended. 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.
4. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes.
5. Remove from pans; place on cooling racks. Cool completely, about 20 minutes.
6. 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, until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
7. Pipe or spread generous amount of frosting on top of each cupcake; sprinkle lightly with cinnamon, if desired. Store covered in refrigerator.