Gingerbread Cupcakes With Orange Mascarpone Frosting

• 1-1/2 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1-1/2 teaspoon Ground Cinnamon
• 1 teaspoon Ground Ginger
• 5 Tablespoons Unsalted Butter, Softened
• 3/4 cups Granulated Sugar
• 1/3 cups Unsulphured Molsses
• 1 whole Large Egg
• 1/2 cups Milk
• FOR THE FROSTING:
• 16 ounces, weight Mascarpone Cheese Softened
• 1 cup Confectioners Sugar
• 1 teaspoon Orange Extract
• 1 Tablespoon Orange Zest

1. Preheat oven to 350u0b0F. Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and ginger. Stir with a whisk.
3. In a large bowl, beat together butter and sugar until fluffy. Beat in molasses and egg. Add half of the flour mixture to the molasses mixture, stir until combined. Stir in the milk, followed my the remaining flour mixture.
4. Fill each muffin cup with 1/4 cup batter. Bake for 20 minutes or until cupcakes spring back when touched. Cool in the pan for 10 minutes. Transfer the cupcake to a wire wrack to cool completely.
5. For the frosting:
6. Whip the mascarpone cheese, sugar, orange extract, and orange zest until smooth and fluffy. Spread the frosting over each cupcake.

allpurpose, baking powder, ubc, ground cinnamon, ground ginger, unsalted butter, sugar, molsses, egg, milk, frosting, confectioners sugar, orange extract, orange zest

Taken from tastykitchen.com/recipes/desserts/gingerbread-cupcakes-with-orange-mascarpone-frosting/ (may not work)