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!!!

These were excellent! The texture is wonderful. I've made cupcakes with this recipe and also a 9X13 cake...both turned out great. This was big hit at potluck!

This recipe is awesome, and I'll definitely make it again! I followed some of the other user's comments and substituted a different icing recipe. It turned out great. Thanks!

i must have done something terribly, terribly wrong, though i am an experienced baker. i made these cupcakes, and i know they taste good because they were so tender, they fell in and they fell apart! the cake is too tender; i can't imagine attempting frosting on them as the outer edges have come apart! with so many giving these rave reviews, i have to figure i did something wrong, though i followed the recipe to a T. and now i'm left with 12 falling-apart cupcakes. back to the drawing board.

I was a little disenchanted with the outcome. The batter made enough for more than 12....so some of the cupcakes baked well over the top, making it difficult to remove from the cupcake pan. While I love ginger and molasses, I just didn't love the flavor of these. Another reviewer had issues with the allspice (I agree) and suggested adding ground cloves (another idea I think would improve these). I substituted butter cream frosting for the cream cheese frosting, and that was the only saving grace. I found myself cutting off the bulk of the cupcake, and just eating the top (a more palateable ratio).

This turned out great for me! I was heavy handed with all the spices and added cloves. I used my own cream cheese frosting recipe, so I can't comment on that part. Thanks for the recipe!

My kids love these and they really taste like the traditional Swedish gingerbread snaps. Next time I'll add more cocoa and cut down on the ground allspice. Yummy!!

Would have given this a 4 1/2 star rating, only because the cocoa stood out. I made mini-cupcakes (39), baked for 15 minutes and they came out full and with a nice light texture. Next time I would add more ginger and , maybe a touch of ground cloves. I will make them again !!

I doubled the icing for extra flavor. It was wonderful!

These were so yummy! I made twelve cupcakes and did a lemon glaze on half and served the other six warm with cream for dinner. Really good! I omitted the cocoa and the extra egg yolk, and they turned out so tender and moist, and packed with nice spicy flavor. I had to cook them an extra ten minutes, but the payoff came when the tops got crusty and tasted almost like a ginger snap (not hard but crisp and chewy) and underneath was delicate gingerbread cake. It was so good, I had seconds (come to think of it, so did my 7 year old, but that's no big surprise). WONDERFUL!

I skipped the frosting and just made the cake. Delicious! Nice and spicy, good texture, a great holiday dessert.

Great recipe!!! I used tablespoons of ginger instead of teaspoons though. Awesome!!!

These were a huge hit at my daughters toddler Christmas party. I didn't use the frosting recipe (had my own already made), but the cupcakes were delicious. Thanks!

These were easy and delicious. I used my own cream cheese frosting recipe, but the cupcakes were great and I'll be making them again.

great for my student. Were doing a spice report and u have to cook something with a spice and this has both CINNAMON & GINGER

I gave this four stars only because I had to change the frosting. Used 8 ounces cream cheese, 2 cups confectioners sugar & added 1/4 tsp lemon extract. The frosting turned out great. The cupcakes were delicious!! A little on the dry side with 20 mins cook time - will try 16 mins next time as another reviewer suggested!

These were great! Used 2c powdered sugar with 8oz soft cream cheese and 1tsp vanilla for the frosting.

I was a little disappointed in this recipe. The batter was very runny and when the cupcakes baked, they spread out instead of rising nice and puffy. The taste was good, but nothing overly exciting. I would add raisins to liven it up. Neither my husband or daughter gave this recipe much better than 3 stars. Sorry.

These were really pretty good. They had a nice, spicy gingerbread flavor and the lemon frosting on top was a really nice change of flavors from your usual chocolate and vanilla. I ended up filling 15 muffin tins and had to bake them about 6 minutes longer than suggested, and they blobbed over the sides of the tins. I might fill them slightly less next time if I make these again around the holidays. Especially cute with mini gingerbread man sprinkles on top.

Great muffins,soft, moist and yummy. Tasts very much like parkin to me, so some of these will be done for bonfire night (I've just baffled the Americans out there, sorry!) but nope, I didn't dig the frosting much so do go with making your own I think. Actually, I don't think they even really need the icing anyway as they're so moist and yummy. I'll add a bit more spice next time, but i think i was a bit skinny on the measurements anyways :)