Lemon-Filled Gingerbread Muffins

• 1/2 cup butter, softened
• 2/3 cup sugar
• 2 large eggs, room temperature
• 1/2 cup molasses
• 2 cups all-purpose flour
• 1-1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1 cup water
• 4 ounces cream cheese, softened
• 1/4 cup confectioners' sugar
• 1 tablespoon lemon juice
• 2 teaspoons grated lemon zest

1. Preheat oven to 375u0b0. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one 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.)
2. 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.
3. 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.

butter, sugar, eggs, molasses, flour, ground ginger, baking soda, salt, ground allspice, water, cream cheese, confectioners, lemon juice, lemon zest

Taken from www.tasteofhome.com/recipes/lemon-filled-gingerbread-muffins/ (may not work)