Reviewed: Sep. 26, 2009

These were really great! I used full flavored molasses which was a bit much for some of my friends but I liked it :) I used the whipped cream cheese frosting here: http://allrecipes.com/Recipe/Whipped-Cream-Cream-Cheese-Frosting/Detail.aspx It was a perfect combination!

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Noey18_me

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Reviewed: Aug. 26, 2009

great recipies all the flavors blended together nicely.

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Adilah

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Reviewed: May 19, 2009

Unbelievable and different flavor for a cupcake recipe. Followed recipe exactly. I think next time I'm going to try and make it as mini cupcakes, so the cupcake/ frosting ratio is a little closer.

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Delish

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Reviewed: Apr. 20, 2009

This cupcake recipe is fabulous! I made the cupcakes for a holiday party and LITERALLY everyone raved. I didn't change the cupcake recipe at all and the cupcakes came out perfect and moist. I did however use my own lemon cream frosting recipe, but I will still rate this recipe 5 stars just for the cupcakes alone

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Janice

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Reviewed: Apr. 11, 2009

Absolutely fantastic. The frosting was the perfect touch; did the 2 cups of confectioner's sugar, 8oz. of cream cheese and teaspoon of lemon extract.

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Alex

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Jan. 2, 2009

these were good, I tried to alter the frosting, but still wasn't crazy about the frosting. It's a little gummy, but then I did use a tub of cream cheese.

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phyl22

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Reviewed: Dec. 29, 2008

I have made this recipe many times over the past year and a half and people love it! I have made my own alterations - sometimes it was difficult to get hold of the molasses so I often substitute them with 4 tablespoons packed brown sugar dissolved in a shot of espresso! Works great as a substitute. I have also made vegan versions with 2 tablespoons soy flour mixed with 2 tablespoons soy milk and I always substitute butter in my baking for non-hydrogenated dairy free margarine as it is more healthy. LOVE this recipe - it's so versatile!

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Cherry Rae

Cooking Level: Intermediate

Home Town: Birmingham, Staffordshire, England, U.K.

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 28, 2008

YUM!! I also had to use yogurt and sour cream as it was what I had on hand - but it didn't matter! These are so good...but the icing needs some work. Probably should go with a better cream cheese frosting instead of the one listed with the recipe.

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dena

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

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Reviewed: Dec. 14, 2008

One word: amazing! I used pumpkin pie spice instead of the nutmeg and all-spice and added an extra few tablespoons of flour because I thought the batter was a bit too runny--but they came out beautifully! Only fill your muffin tins/liners about half full at the most because they rise A LOT. I used another cream cheese frosting recipe and sprinkled some green and red sanding sugar on top and these were the PERFECT holiday treat for friends, family, and co-workers! Thanks for sharing, Kevin!

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thelaugh

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Reviewed: Dec. 11, 2008

The cupcake recipe is incredible. They came out perfectly moist and I baked them the full 20 minutes. I didn't use the frosting recipe so I can't comment on that.

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Karen

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Tolleson, Arizona, USA

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Reviewed: Dec. 10, 2008

I thought these were very good. The cupcakes turned out a bit flat, but look alright when topped with the icing. The lemon icing was a bit mismatched with the gingerbread in my opinion. I loved both separately, but together it was two contradicting flavors. I would suggest omitting the lemon extract for a nicer ending result. I will definitely make these again without the lemon.

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Domestic DIY

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Dec. 9, 2008

The batter looked okay and tasted great after I added more ginger, but when I baked them they puffed up and ran over the sides and then collapsed. I live at high altitude, 5800 feet, and that may have had something to do with it...although I bake without changes all the time.

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GenghisKhym

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Dec. 1, 2008

These were alright. A nice change from gingerbread cookies. I probably won't make them again though. The cupcakes themselves weren't that good. I didn't like the cocoa/gingerbread combo. Thanks anyways!

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Jen

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 27, 2008

These were yummy! The lemon frosting is a nice touch.

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Semper_Fi _Wifey

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Reviewed: Nov. 21, 2008

This cupcake recipe is phenomenal! It baked at 350 for exactly 20 min. and they turned out beautifully. I will be using them at a fundraiser. They were perfectly rounded. I did not use this frosting, but instead used "Decorator Frosting" from this website as another had suggested. I would absolutely suggest that frosting if you are interested in piping on this cupcake. The taste greatly complements this spicy cupcake.

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Dee Dee

Cooking Level: Intermediate

Home Town: Seaford, Virginia, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Nov. 11, 2008

These were good but not great. I don't think I would use the cocoa in them if I made them again and I think I would use more of the spices. I am going to keep looking for a better gingerbread cupcake recipe. I didn't use the frosting recipe.

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SAHMCOOK

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2008

These are wonderful!!A great change from the usual chocolate/vanilla flavors.I do use a little extra ginger and cinnamon and I put 2 whole eggs in,rather than the called for 1 1/2.Batter is quite thin,but before I put it into the cupcake tins,I let it sit for just a few minutes.It thickens a bit and is easier to handle.These are always a hit for the fall and holidays!!And you can decorate them so cute according to the seasons too!

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bj51

Cooking Level: Expert

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Reviewed: Oct. 20, 2008

I've caught the cupcake bug that seems to be sweeeping the world and my family has added inches to their waistlines from my fascination with these yummy treats. I've made dozens and dozens of different types of cupcakes but it seems that these gingerbread cupcakes are the most delicious. They disappear so quickly that I usually double the recipe to satisfy the hoards. However, the other reviewers are correct, the cream cheese frosting recipe is flawed. Instead, try mixing 30g of butter, 80g softened cream cheese, 1 1/2 cups sifted confectioners sugar and 1 tsp grated lemon rind.

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Sive

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Reviewed: Oct. 11, 2008

These are amazing! They definately taste like a perfect, not-too-spicey gingerbread cookie. Can't wait to make these again and again, thanks Currie for the recommendation!!!

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Apr. 21, 2008

I adore this recipe, 2006 I went on a cupcake rampage and baked dozens upon dozens of cupcakes...found this recipe and was an instant hit with the extended family!!! I try to make this most of the October - December season though sometimes treat the fam throughout the year!!! absolutly deeeeeeeee-licious!!!

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