Gingerbread Cupcakes with Orange Icing

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I loved these cupcakes! I made them as "mini" cupcakes so the flavors and portion size was just right. It is a strong flavor, but using smaller portions worked better. Thanks Ina - love your show!

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Disappointing. Dry and the flavor is not nearly as good as a sticky gingerbread recipe I make every year from another cookbook. I won't make these again.

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I love Ina Garten, her show, her cookbooks and usually her recipes. This gingerbread cupcake however is not her best work. I agree with other reviewers that the bitterness of the molasses can't even be overcome by the wonderful orange icing. After reading the reviews I did add an egg which helped with the texture, I was also generous with the orange zest, but they still taste more like molasses cupcakes, not gingerbread. I brought them to work anyway and whatever is left is going in the trash. Sorry Ina.

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I was home sick sleeping on the couch one day and had the Food Network on. I woke up when I heard Ina say "add the raisins to the rum and bring to a boil." I decided I had to make these cupcakes for my condo holiday dinner. I could’nt find crystallized ginger locally, so I ordered it from King Arthur Flour. I followed the recipe exactly except I substituted orange extract for the orange zest. After they cooled and I frosted them, my husband and I shared one to make sure they were worthy of the great cooks at our condo. WOW was all we could say. Delicious and flavorful. One person said it was the best dessert by far at the dinner. I'm not sure what happened to the reviewers who said this cupcake was heavy and not sweet. Mine were not light and airy, but they certainly were not heavy and had a nice moist texture. The frosting made up for any lack of sweetness, but my adult tongue thought the sweetness level was perfect. If you are on the fence, I say give these cupcakes a shot.

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I made these for the second time (not using the orange, crystallized ginger, or raisins and they are so good. The bitterness people are talking about must have to do with one of those ingredients because both times I made them, they have not been bitter at all. I have taken them to two holiday events and they were a hit. I will be making them again soon! Yum!

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I agree with Emcdonn's review below about the bitterness and heavyness. Let me also say that I love Ina and her recipe's and she is my favorite person on Food Network. However, these were not my favorite gingerbread cupcakes:( Sorry Ina

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This was the first of Ina's recipes that I didn't absolutely love. The icing was really good, but the cupcakes had a slight bitterness that I wasn't prepared for. They were a bit polarizing, some people loved them, but you have to know what to expect. They are not very sweet and they are very heavy. They smell fabulous while baking though...

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Delicious!!! I was a little concerned by some of the negative reviews, but I went ahead and made them and will make then again. It is very important to sift tbe dry ingredients and bake them for exactly 25 min.

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This was a winner for our family and a welcome change from the traditional Thanksgiving desserts. We are all fans of gingerbread. The flavors were reminiscent of an English Christmas pudding. The cupcakes were moist and wonderfully scented. We made the recipe exactly as given. We did decorate with some fancy yellow sparkling sugar which added a welcome contrast "crunch" texture.

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These are so good. Every one who I allowed to have a cupcake fell in love with them. I doled them out because I couldn't bear to have the go unappreciated.