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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emmalou082

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Mar. 15, 2008

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!

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ritachick

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 25, 2007

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!

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forestsprite

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Reviewed: Dec. 20, 2007

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.

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boohooboo

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Reviewed: Nov. 17, 2007

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).

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Jane

Cooking Level: Expert

Home Town: Whitefish Bay, Wisconsin, USA

Living In: Mount Vernon, Washington, USA

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Reviewed: Nov. 12, 2007

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!

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NewlywedMeg

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Salem, Oregon, USA

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Reviewed: Oct. 24, 2007

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!!

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LiseLotte Divelli

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Reviewed: Sep. 27, 2007

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 !!

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HEIDI IN TN

Cooking Level: Expert

Home Town: Wayland, Massachusetts, USA

Living In: Seymour, Tennessee, USA

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Reviewed: Jun. 20, 2007

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

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jamie278ca

Home Town: Calgary, Alberta, Canada

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Reviewed: Jun. 14, 2007

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!

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Ellen Pfeiffer

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Reviewed: Jan. 11, 2007

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

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Lindy

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Reviewed: Dec. 22, 2006

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

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christie

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Reviewed: Dec. 18, 2006

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!

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