18 cupcakes | Prep Time: 40 Minutes | Start to Finish: 1 Hour 25 Minutes
1 Heat oven to 375°F. Place paper baking cup in each of 18 regular-size muffin cups.
2 In large bowl, beat granulated sugar, ½ 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, ½ teaspoon cinnamon, the allspice and water. Spoon about ¼ cup batter into each muffin cup.
3 Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans to cooling racks. Cool completely, about 20 minutes.
4 Meanwhile, in medium bowl, beat cream cheese, ¼ 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.
5 Pipe or spread generous amount of frosting on top of each cupcake. Sprinkle lightly with cinnamon if desired. Store covered in refrigerator.
1 Cupcake: Calories 312.2; Total Fat 13g (Saturated Fat 7.5g, Trans Fat 0g); Cholesterol 55mg; Sodium 194mg; Total Carbohydrate 48g (Dietary Fiber 2g); Protein 3g Exchanges: 1 Starch; 2½ Other; 2½ Fat Carbohydrate Choices: 3
Sweet Secret This recipe uses white whole wheat flour, which has a light taste and color, but you can substitute regular whole wheat flour if you prefer.
Simple Sparkle Sprinkle the frosting with ground cinnamon.