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Gingerbread Cupcakes with Orange Icing Recipe

Gingerbread Cupcakes with Orange Icing

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

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  • on January 20, 2013

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    These are a moist, delectable favorite! I never count the little bit of sugar on the crystalized ginger and I eat one without the frosting so I can have a sugar free cupcake!

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  • on December 29, 2012

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    Simply wonderful. I have made these or in cake form 3 times this holday season. I am at 5000 feet in elavation and didn't change a thing. I didn't have any crystalized ginger once and they were still great. Truly a taste from the past. Our great grandmothers or their cooks would be proud to know we can cook without eggs.

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  • on December 26, 2012

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    These are for true gingerbread fans. They are rich, moist and heavy. When I got through the recipe and realized I had not used and sugar nor eggs I was a bit worried. Not a hit with the kids, and a little much after a big dinner. But I think they would go over well in a mature setting where they could be on their own.

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  • on November 25, 2012

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    Very good texture and super moist. The ginger flavor doesn't come through as much as the molasses. I made mini cupcakes and just cut down on the cooking time a few minutes. I also added juice from the orange instead of vanilla in the frosting.

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  • on November 14, 2012

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    So moist!!!

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  • on October 02, 2012

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    I always love her recipes but this one..something must be wrong. I followed the steps after watching the video and it didn't quite work for me. Texture wasn't bad but they were just bitter and not sweet at all. Tasteless. =( I couldn't really eat them. I did not make the icing as I had no cupcakes to ice, so I can't comment on icing.

    If you're looking for another seasonal flavor, I love her pumpkin cupcakes! It was a huge success. I expected these to be too but oh well..

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  • on January 03, 2012

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    These cupcakes were very good! Although they were a little dry.

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  • on December 25, 2011

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    These cupcakes are delicious. I am a big fan of strong and spicy gingerbread and this is exactly what I was looking for. I made 2 modifications based off user reviews: let the molasses and butter mixture cool 30 minutes (the recipe calls for a 5min cool-down, and add 1 egg to the wet ingredients (This is not necessary but I personally wanted a fluffier cake. This is definitely gingerbread so don't expect a sweet cake, expect gingerbread! Delicious!

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  • on December 25, 2011

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    I am rating the icing only. I made the cupcakes from a different recipe I found on here. I added a lot more orange zest, almost a whole orange worth and it made the flavor a lot more orangey which is what I wanted. I also added a little more vanilla. It actually iced 28 cupcakes. I didn't use any crystalized ginger either. Can't wait to take them to my Christmas dinner for dessert!

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  • on December 17, 2011

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    I thought that these cupcakes had good flavor but were to dense for what I wanted out of a cupcake. I even added egg like a previous review suggested. Next time that I make these I will reduce the molasses, add 2 eggs instead of one, and add some orange juice.
    To make the recipe a bit more fancy, I cored the center of the cupcakes and added caramelized pear. I also used marscapone so that the frosting was lighter.

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