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Gingerbread Cupcakes with Cream Cheese Frosting

Reviewed: Dec. 19, 2010
I just made a batch of these, following the batter recipe exactly as stated (I haven't gotten to the frosting part yet, and will probably use my own recipe for that). PROS: Great flavor -- just enough spice and molasses. Not too sweet, either, but clearly a cake and just right for pairing up with a sweet frosting. Also, very moist. CONS: None, really. I plan on adding this to my recipe rotation. Like another reviewer, mine baked up over the edge of the tin. And each ended up with a sizable dimple in the top. Not really an issue, though, since I'm covering everything with frosting. Besides, it's probably my fault for overmixing the batter or peaking before they were done. I checked mine at 16 minutes and they definitely weren't ready. Stick with the suggested 20 minutes.
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