I made these gingerbread cupcakes courtesy of Martha Stewart and then used a Lemon Butter Cream Recipe of my own devices.
Lemon Butter Cream
6T (6 oz) Butter
3 Cups Icing Sugar
Lemon Zest from 1 lemon
Juice from one Lemon
Whip butter until light and fluffy (about 5 minutes) with electric mixer, add sugar 1 cup at a time. Icing will be quite stiff, add zest and juice and beat another 3 minutes. Pipe onto cupcakes.
My mother in law has the Squeeze-It Kit from Tupperware, and it ices cupcakes really well and doesn't (in my opinion) waste a lot of icing. I thin the next time I go to a Tupperware party I will order one.