Gingerbread Cupcakes with Caramelized Mango Buttercream

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I loved how the cupcakes turned out- and I didn't change a thing about the recipe. I agree that the buttercream was the most challenging part of the whole thing, but it tasted great and not overly sweet as a lot of frostings are almost sickeningly sweet. My boyfriend just got grossed out because he felt like he was eating so much butter that was just sitting on top of a cake. Maybe next time for him I will substitute a cream cheese frosting. Overall a great recipe!!

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first of all.. this recipe is NOT for beginners. I am only 18 years old and I did have some troubles with the recipe. Overall the aare fabulous. I will have to make them a few times to get them right. I used sourcream instead of water in the cupcakes because thats what all the reviews said to do. I studied this recipe and the reviews for a few days before attempting them. also, I did not have dark brown suger or black strap molasses so I used regular brown suger and regular molasses and they were fine. The cake turned out great. I had to cook them for a littl bit longer. Also it made about 17 cupcakes and not 12. I did not make the syrup because I just didnt want to (: .. The frosting took the longest, I bought mango pulp from my local indian market and used a little too much so next time i willl just have to use less but overall the frosting was a good recipe. These cupcakes do take some practice to get right but I would deffinatly recomend them. Good work Bobby! (:

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The cupcakes are good. Sour cream might be a good substitute for the water. The simple syrup does make a lot, needlessly. Make half the batch and save the rest to flavor tea. I bought 3 mangoes, they were underripe. :( I think the mango puree at the Indian store is a great idea. Adding a whole POUND of butter to frosting....wow major overkill and expense. How about a cream cheese frosting with candied ginger on top?

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Ok, I'd like to think I'm no stranger to baking and I took so many of the reviews into account and thought to myself, nah, it'll be fine. This recipe was AWFUL. I love the flavors, but the end result...ugh. I think perhaps a much longer beating time for the eggs separately, or even beating the yolks and the whites separately, might help. I doubled the amount of spices. The frosting was so bland and needlessly difficult. Run down to your local Indian Grocery Store and buy yourself a can of mango pulp....it's yummy and easy. I think that in the future I would use that plus some mango essence...the pulp by itself does not give enough mango-ey flavor.

I even did the whole simple syrup w/ ginger and brushed all the tops w/ it, twice. Didn't help the dryness at all. If I had made this expecting a muffin, perhaps it would've been better, but even as a muffin it needed to moister. It most certainly is NOT a cupcake. I'll make it again using the same flavors but a different method and post a review on the results.

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The batter was very thin and the cupcakes took 5 - 10 minutes longer to bake. I followed the recipe exactly. I need to know where I went wrong. I have half of the batter left and I don't want to throw it away. Maybe I will add some flour to make the batter thicker. Any other suggestions?

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This recipe has amazing flavor combinations! After watching the Throwdown, I drooled over this recipe for a couple of days before attempting it. I am not an experienced cupcake maker, so in my attempt at this recipe, the cake turned out delicious but a bit on the dry side. The icing was super runny, so any extra tips on rendering the icing fabulous (preferrably so that it sits on top of the cupcake! would be appreciated by anyone who has more experience than I in the matters of all things icing!!! I gave this recipe a 5 because I am certain that the mishaps were mine, not the recipe's, and I love, love, love the combination of flavors. Thanks, Bobby!!

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OMG! First let me start by saying, this recipe is NOT for beginners. I was browsing through the site and noticed this recipe and decided to try it out. I'm so glad I read through the reviews because they really helped me out a lot. After 2 full nights of attempting this recipe, it actually turned out pretty good! I added the sour cream instead of water, which was a good idea. I loved how the mango puree rounded out the buttercream, so delicious! I will never attempt this recipe on a weekday again though! Well worth it after I finished up.

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Made the cupcakes into jumbo size (6 as they were a gift. Batter was very good. Used 2 large organic mango's in lieu of three. Caramelized for almost an hour and pushing it through a strainer to get the 'curd' was endless, but worth it. Buttercream was light and not at all sugary. More like fluffy mango butter.
The recipe makes about 2 cups extra buttercream and one additional cup ginger syrup (which is sooo good in tea or even to flavor water. Had one prior to gifting and although they didn't amaze me, I was still proud to gift.

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I made these for the 4th of July. My kitchen was hot and the frosting was running all over the cupcakes. I hadn't tried one but I was sure this would be a disaster at the party. When we get there I made my boyfriend try one before others did. He was so happy he ran over and grabbed a second one (he doesn't like cake either. People were looking at them funny thinking they would be daring to try one but their eyes would light up on the first bite and they all kept going back for more. They were more popular than the blueberry and apple pies that other people had taken over. You must make these cupcakes!

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This will definitely be going into my dessert arsenal! I only used two mangoes and I didn't cook them down long enough to really consider them caramelized, but the acidity of the mango flavor really compliments the cupcake. The mango flavor really came through in my frosting, despite the fact that I used the entire amount of butter. It took a long time to make, but these are AMAZING cupcakes and I'm going to be baking them for my bachelorette party.

One quick thing- the recipe makes A TON of icing and not that many cupcakes. I would either double your cupcake batter or make half the amount of icing.