Gingerbread Cupcakes with Lemon Creme Chantilly

Ingredients

• 210 g all purpose flour 
• 5 g double-acting baking powder 
• 56 g confectioners' sugar 
• 130 g blackstrap molasses dark
• 2 large eggs 
• 1 g ground allspice 
• 5 g ground cinnamon 
• 5 g ground ginger 
• 1 g ground nutmeg 
• 2.5 g lemon extract 
• 100 g brown sugar light
• 1 g salt 
• 55 g butter unsalted room temperature
• 230 g whipping cream 
• 115 g milk whole

Equipment

• bowl
• oven
• whisk
• wire rack
• blender
• stand mixer
• muffin liners
• mini muffin tray

Directions

1. For the cupcakes:Preheat oven to 350 degrees F. Line a mini muffin tin with cupcake papers.Sift flour, baking soda, spices, and salt together into a medium bowl. Set aside.
2. Combine butter and brown sugar in a stand mixer bowl. Beat on medium speed until light and fluffy, about 5 minutes.
3. Combine molasses and eggs together in a small bowl.
4. Add to mixer and beat until combined.
5. Add flour mixture and milk in 5 alternating additions, starting and ending with the flour mixture. Beat until well combined.Divide batter among muffin cups, filling about 3/4 full.
6. Bake for 15-20 minutes.
7. Remove when a tester inserted in the center comes out clean.
8. Let cool on wire rack. For the frosting:When ready to decorate, put whipping cream in a clean mixer bowl and whisk on medium until it begins to thicken.
9. Add in the confectioners' sugar and whisk until soft peaks begin to form.
10. Add lemon extract and whisk just to combine.Scrape whipped cream into piping bag fitted with a small star tip and pipe swirls onto cupcakes.