1 1/4 c  Flour

  1 1/2 ts Ground ginger

      1 ts Cinnamon

    1/4 ts Ground cloves

    1/2 ts Allspice

    1/4 ts Salt

    1/2    Stick unsalted butter PLUS

      2 tb Unsalted butter

    1/2 c  Granulated sugar

    1/2 c  Molasses

      1 lg Egg, beaten lightly

      1 ts Baking soda

      8 oz Cream cheese, softened

  1 1/2 c  Confectioners' sugar

    1/2 ts Vanilla

      1 ts Grated lemon zest

      2 ts Fresh lemon juice

      1 tb Sliced crystalized ginger

  Into a bowl sift together the flour, the ground ginger, the cimmamon,
  the cloves, the allspice, and the salt.  In another bowl cream 1/2
  stick of the butter, add the granulated sugar, and beat the mixture
  until it is fluffy.  Beat in the molasses and the egg, beating until
  the mixture is smooth.  In a measuring cup combine the baking soda
  with 1/2 cup boiling water and stir the mixture to dissolve the
  baking soda.  Stir the mixture into the molasses mixture (the mixture
  will appear curdled) and stir the molasses mixture into the flour
  mixture, stirring to combine the ingredients well.  Line twelve
  1/2-cup muffin tins with paper liners and spoon the batter into the

  liners, filling them halfway.  Bake the cupcakes in the middle of a
  preheated 350~ F oven for 20 minutes, or until a tester comes out
  clean.  (The cupcakes will be flat or slightly indented on top.)
  Transfer the cupcakes to a rack and let them cool.
  In a bowl cream together the cream cheese and the remaining 2
  tablespoons butter, add the confectioners' sugar and the vanilla, and
  beat the mixture until it is fluffy and smooth.  Beat in the zest and
  the lemon juice and chill the frosting for 30 minutes. Frost the
  cupcakes and top each with some ginger.  Makes 12.