Reviewed: Nov. 20, 2011

My review is according to the actual recipe with no alterations. Divine cupcakes. I made them again with my own changes...I used a basic cream cheese frosting with the addition of 1 tsp cinnamon and a few dropped of orange oil instead of orange zest. I drizzled caramel sauce on top of the frosting and added a glazed pecan. I made them an mini cupcakes and they were a huge hit. Picture is posted.

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Reviewer:

DEANSWIFE

Cooking Level: Expert

Reviewed: Nov. 19, 2011

These were so perfect! Made exactly as is. Cupcakes were so moist and delicious. Frosting had just the right amount of sweetness.

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Reviewer:

Heather

Cooking Level: Intermediate

Living In: Killingly, Connecticut, USA

Reviewed: Nov. 17, 2011

These cupcakes were so delicious. But I think next time I will cut down or omit the orange in the frosting. It was a little intense for my liking.

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Reviewer:

rairai_x3

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Nov. 14, 2011

these were ok at best. They were dry.

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Reviewer:

nurse kim

Cooking Level: Expert

Living In: Murrieta, California, USA

Reviewed: Nov. 13, 2011

I followed the recipe exactly. The cupcakes and frosting turned out perfect and so delicious!

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Reviewer:

CHRISTINE PENA

Reviewed: Nov. 11, 2011

I made these last night with my 3 year old. I made some changes to make them a bit more figure friendly. I kept most of the dry ingredients as written in the recipe. I tweeked the wet ingredients by doing this:to the eggs, I added 1 cup of sugar. Instead of the oil, I browned one stick of butter until it turned brown (adds an intense flavor while cooking out some of the butter fat), I added 1 1/2 cups of applesauce to the egg mixture. The cupcakes came out moist, flavorful, sweet, and wonderful. It wasn't dense and hard to eat. They were moist and sooooo yummy! I recommend the changes; I wrote the modifications on my copy of this recipe for future usage. I didn't have pumpkin spice, so i sprinkled in cinnamon, ground cloves, nutmeg, mexican chili powder, and a pinch of salt. WoW

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Reviewer:

teacherscook

Reviewed: Nov. 8, 2011

Wow these are delicious!! Love the orange zest in the frosting too, will definitely make again. I substituted olive oil for vegetable oil and used all generic brand products and still turned out AMAZING!

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Reviewer:

Aimee1981

Reviewed: Nov. 6, 2011

These turned out perfectly. I live at high altitude so I had to add just a bit of flour, but they baked up remarkably even. The taste was very nice and I really liked the orange in the frosting. They were a big hit.

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Reviewer:

Steph W.

Cooking Level: Intermediate

Reviewed: Nov. 5, 2011

Followed the recipe and they were delicious!

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Reviewer:

Reviewed: Nov. 2, 2011

I have made these about 6 times now. The ingredients for them just happen to appear on my table every couple weeks, my hubby says he has no idea where the stuff comes from. I am terrible at making frosting, so I always just use a can of whipped cream cheese frosting. Also the last time I made them, I only had bread flour in the house, I gave it a whirl, and they just turned out like moist delicious muffins. Everyone I have ever given these cupcakes to has loved them, especially the kids.

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