Gingerbread Cupcakes with Orange Icing

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OK this is not for everyone. Do not make it for a dinner party or any type of gathering where you will be serving guests and you want a "crowd pleaser" dessert. If you like gingerbread, you will like it. But I found that almost everyone at my dinner party thought it was chocolate and were surprised to find gingerbread.

The icing was delicious though.

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Ina, I love you, love you, love you to the max. I am your biggest fan, but I made a few adjustments to this recipe if you'll forgive me. I wait at least 30 minutes after boiling the molasses. I did 1/2 cup molasses and 1/2 cup dark corn syrup, adding 1/2 cup brown sugar as well. I added two eggs (room temp after the sour cream. To the dry, I added 3/4 tsp baking powder as well. I also added the rum with the raisins. My tester came out clean at 20 minutes. Amazing recipe and flavor. Light, delish, dark but sweet; out of the park!

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Try to make a bread instead of the 'cupcake'. Bake in small aluminum loaf pans and ice. I made these cupcakes several times and although they aren't the traditional cupcake, they were awesome. I even froze 3 dozen that I took out a month later, iced and they were also excellent! Sometimes when these professionals are dummying down a recipe the end result for us is not going to be like theirs. Ina's recipes are the best by far!

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I rate the frosting a success but the cupcake a major disaster. And I chose Thanksgiving to decide to try these out. Needless to say, one cup of molasses was way too much for these cupcakes. They were bitter and dense. I made this twice to make sure it wasn't just me. My friend tried them at her place, too, with the same results. Not good. NOt sure what the others on here with good things to say did with their recipe but ours failed miserably. Liizz makes a good point with her adjustments and they turn out great! Thanks Liizz!

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So I followed the recipe to a tee. I've made plenty of cupcakes in my life. These are fruitcake muffins, not cupcakes. Like other reviewers said they are SUPER dense. So be warned. And they do NOT keep well. They were as hard as rocks the next day. Not surprising because they were so dense. The muffin itself is tasty, if only it could be a smidge lighter. And the icing is yummy. I probably would find a ginger spice cupcake next time to use the icing with rather than using it these muffins.

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This is THE best cupcake i've ever made! Ever since watched this episode on TV, i've been wanting to make this. i've had four right after i made this! it's just sooooooooooo good. i did exactly as the receipt said, very easy to make. definetinely will make this again.

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Once again Ina has shared a winner! I followed the cupcake recipe exactly and only baked them for 25 minutes. They came out soft and moist. I amped up the orange factor in the icing by adding additional zest and pure orange extract. The rum raisins were a wonderful touch as well. Thanks Ina!

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After reading some of the negative reviews I was a bit leery about trying these but I saw Ina make them and they looked so fabulous that I decided to give them a try. They are really delicious, I followed the recipe almost to the tee, the only thing I changed was adding the liquid with the raisins since there did not seem to be enough to worry about and it did thin out the batter a bit. The other thing I did was make them smaller only filling the cups half full because some people mentioned that they were on the dense side so I wanted smaller portions. I was able to get 22 cupcakes. To adjust for the size I lowered the cooking time to 20 minutes and they came out perfect not dry a all. Will definitely make them again. Frosting is the bomb....

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This is a very good cupcake to have on hand at the holiday's. My company really enjoyed them.

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I put my trust in Ina, since I'm not a big fan of molasses. Follow this recipe exactly, and you will have a delicious result. Since gingerbread is a dense product, this is what you should expect. The blend of flavors could not be better. I will make these again and again. Hubby LOVES them!