Gingerbread Cupcakes with Orange Icing

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We added an egg to make the cake fluffier. Used cranberries instead of raisins, and spiced rum rather than dark (it was what we had on hand. They taste great! Icing could use a bit more orange flavor. Maybe next time we'll add a little orange juice too. Will definitely be making these again! Thanks Ina.

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2 1/3 cup of all purpose flour
1/2 cup of unsulfured molasses
1 cup of sugar
1 stick of butter
2 eggs
1 teaspoon of baking soda
1/2 teaspoon of cream of tarter
1/2 cup of sour cream
1 1/2 teaspoon of ground ginger
1 teaspoon of ground cinnamon
2 small pinches of ground cloves
1/2 cup of raisins
1/4 cup of Dark Jamacian Meyer's Rum
1/2 teaspoon of salt
1/3 cup of crystallized ginger, finely diced
1 1/2 teaspoon of orange zest
JUICE OF 3 Medium sized navel oranges
Mix this exactly as Ina does, in the same order. I added the juice of the three oranges because my batter was too thick after reducing the molasses and sour cream.The cream of tarter and baking soda and eggs help provide some lift. I kept the frosting recipe the way Ina posted that and it's excellent. The only thing I might add is that the crystallized ginger can sometimes have a very subtle bite to it--but if you love ginger this is fine. My kids loved these--asked for more.

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Don't forget to add 2 eggs! That will change the t exture to a lighter one and be enjoyable! Cheers!

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These were beyond delicious. I used half rum and half fresh orange juice and also used orange juice in the icing. What can i say its California Orange Season and ive got an abundance. Recipe was pure delight!!

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Wonderful cupcakes. Very flavorful!

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Wonderful recipe! Truly the correct texture and taste of true gingerbread! I followed the recipe as stated and the results were just as expected - Tangy Gingerbread with yummy touch of sweetness from creamy icing, Negative reviews are comparing the recipe of a sugary sweet cake to gingerbread- Taking that into consideration, remember the term "cupcake" is the shape of the end result, not the flavor. I will definitely make these again each holiday :-

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This is a terrific recipe! Don't listen to the negative reviews. The trick is to prepare them by following the instructions on the video. ALLOW THE MOLASSES AND BUTTER TO COOL FOR AT LEAST 30-MINUTES. The receipe on this website (printed says to let the butter and molasses cool for only 5 minutes. This isn't long enough. The mixture is still too hot when you add the sour cream. Another difference between the video and web instructions is the amount of ground ginger to use. The video says 1/2 tsp and the printed recipe says 1 1/2 tsp. I used the lesser of the two. These cupcakes were moist and delicious!

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Please ready this BEFORE you spend the time making these cupcakes! There is something wrong with the recipe. It needs more sugar. They are bitter, dense and simply un-edible.
I never have a flop---but this was not something I would try to serve to anyone.
The icing is good, but find something else to put it on.

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baking time, and they were not nice and fluffy like I would want gingerbread to be. I even stopped mid dry ingrediants sift to see if I forgot sugar, came to the computer to check the recipe, no sugar, no eggs, odd still, but I continued.. I sure wish I had checked the message boards sooner, so I wouldn't have 15 cupcakes, which smell lovely, taste good, but have the consistency of a thick gingerbread cookie.. maybe I will pass them off as gingerbread cookie cups, if nobody hears the word "cupcake" maybe they won't be expecting one.. I will revise and rebake another day

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Usually Ina rocks, but these are NOT good. Sounds like maybe there is a missing ingredient, but I didn't see that when I made them. What I got was dense foul tasting cupcakes. Nothing but the frosting was good about these cakes. The flavor and texture were unpleasant. The frosting is really good tho, but nothing could help those cupcakes. I think there is too much molasses and there needs to be something to fluff the cake out a little. Would be better with half the molasses and a sweeter substitute in the other half's place.