Ingredients
1/2 cup butter, softened2/3 cup sugar2 large eggs, room temperature1/2 cup molasses2 cups all-purpose flour1-1/2 teaspoons ground ginger1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground allspice1 cup waterFILLING:4 ounces cream cheese, softened1/4 cup confectioners’ sugar1 tablespoon lemon juice2 teaspoons grated lemon zest
Preparation
Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk flour, ginger, baking soda, salt and allspice; add to creamed mixture alternately with water, beating after each addition just until combined. (Batter may appear curdled.)
Fill paper-lined muffin cups one-fourth full. In a small bowl, beat filling ingredients until blended. Drop filling by rounded teaspoonfuls into center of each muffin; cover with remaining batter.
Bake until a toothpick inserted in the muffin portion comes out clean, 14-18 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.
