.Recipe of the week.

Hey there! I've missed you guys. With me working on the weekends this holiday season I have had little time or energy to give my blog the lovin' that it deserves - just a few more weeks and we'll be back to my more frequent musings, I promise!
Today's recipe comes from Bakers Royale and looks so perfect for this time of year that I believe no introduction is necessary. Happy baking!

Gingerbread Latte Cupcakes

Makes 12 cupcakes | Preparation: Heat oven to 350 degrees F. Line wells of cupcake pan with paper liners. 

Gingerbread Cupcake

• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon salt
• 1/2 stick (1/4 cup) plus 2 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup unsulfured molasses
• 1 large egg, beaten lightly
• 1/2 cup strong, very hot coffee
• 1 teaspoon baking soda

Lemon Cream Cheese Frosting

• 8 ounce cream cheese, softened
• 1 1/2 cups confectioners’ sugar
• 1/2 teaspoon vanilla
• 1 teaspoon freshly grated lemon zest
• 2 teaspoons fresh lemon juice
• 1 tablespoon thinly sliced crystallized ginger

To make the cupcakes:

1. Add flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt in a bowl and sift.
2. Add 1/2 stick of the butter and granulated sugar in bowl and beat until mixture is pale and fluffy. Add molasses and egg beat until the mixture is smooth. In a measuring cup combine the baking soda with 1/2 cup very hot strong coffee water and stir until baking soda is dissolved. Stir the baking soda mixture into the molasses mixture (the mixture will appear curdled) and the combined molasses and baking soda mixture into the flour mixture, stir until ingredients are well combined.
3. Fill cupcake liners halfway. Bake the cupcakes on the middle rack of a 350 degree °F. oven for about 20 minutes, or until a tester comes out clean. (Cupcakes will be flat on top.) Transfer the cupcakes to a rack to cool completely before frosting.

To make the Lemon Cream Cheese Frosting

1. Add cream cheese, the remaining 2 tablespoons butter, confectioners’ sugar and vanilla into a bowl and beat until fluffy and smooth. Add in the zest and lemon juice and beat to combine. Chill frosting for 30 minutes before using.