Gingerbread Cupcakes with Orange Mascarpone Frosting

Preheat oven to 350ºF. Line a 12-cup muffin pan with paper liners.

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and ginger. Stir with a whisk.

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.

Fill each muffin cup with ¼ 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.

For the frosting:
Whip the mascarpone cheese, sugar, orange extract, and orange zest until smooth and fluffy. Spread the frosting over each cupcake.