Gingerbread Cupcakes with Zinfandel Buttercream Frosting

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious and super easy to make. I halved the frosting recipe and still had plenty. I live at high altitude (7200 ft so I needed an extra egg and some extra liquid, but they came out great!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love this recipe! The cupcake itself is awesome! Very moist and full of flavor. However, I always have a problem with frosting, and this frosting is no different. Way too much powdered sugar. I even cut it down to four cups and all I could taste was the powdered sugar. I am going to add in another 1/2 cup of the wine reduction and see if that improves it. This cupcake is going to be a Christmas goodie tradition!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love gingerbread, and I love FN's Cupcake Wars, so I couldn't resist trying this recipe. I was a bit skeptical about the Zinfandel frosting, but it sounded too unique not to try. The cupcake batter is very thin but it bakes into the moistest gingerbread I've ever tasted. The frosting is DELICIOUS! The Zinfandel reduction adds a just sweet enough hint of cherry that is a perfect match to the gingerbread. This is a wonderful cupcake combination.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very girly girl ! So cute Tasty and some cupcake fun ! :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fantastic! Totally tastes like a mild, light gingerbread cookie! The batter was soooo thin I was worried about them not cooking correctly, but I just had faith in the recipe and everything was perfect. I made both mini and normal sized cakes - cooked the mini's for 15 minutes - both worked very well! I didn't try the weird frosting... Am going to use a whipped cream cheese one.... I am keeping this in my list of cupcakes - I think they'd be MUCH better accepted than crummy gingerbread cookies around the holidays!