Gingerbread Cupcakes with Orange Icing

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I personally dont like ginger bread but i gave them to my family and they were gone by morning these are very easy to make, and fun! Thank you Ina!

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I skipped the crystallized ginger and rum-soaked raisins, but the cupcakes definitely needed something to make them moist. Instead, I made an orange-ginger simple syrup (1/2 cup water, 1/2 cup brown sugar, fresh chopped ginger, orange zest: simmer, cool, strain which I brushed on top and then spooned into the cupcake liner bottoms after they had baked, to soak it up. That definitely helped, but next time, I may try adding an egg and the rum raisins. This is awesome frosting, though, which also helped.

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I usually love her recipes but this one wasn't good. There aren't any eggs so the texture is more like a scone/healthy breakfast muffin. Definitely NOT a cupcake and definitely not for dessert!

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I just made these cupcakes and they turned out great. If you don't bake them too long...they won't dry out. The raisins and chopped ginger also make them moist. I used a little more orange rind in both the batter and the icing since I had it and it was wonderful. I appreciate recipes that don't call for an egg since we have egg allergies. I will definitely make these over and over.

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I loved these cupcakes. I followed the directions exactly and they turned out beautifully. I think they tasted exactly like gingerbread with a hint of orange and a really amazing icing that I could just eat by itself. Yes they are heavy, but I think people should realize this when looking at the ingredients and if you've ever made gingerbread before (it's not light and fluffy. I would definitely make these again for Christmas. In fact, I'm going to eat one right now. :

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I've already thrown away the receipe. Some how I missed these reviews or I wouldn't have attempted the recipe. The texture turned out ok but they are definitely a heavy cupcake. My biggest complaint is that they are very bitter not sweet or ginger flavored at all. The frosting is bland as well. Like all of her dessert recipes I had a lot of frosting left over. Definitely not a keeper.

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Bad texture; when hot it is sticky; when cooled it is dry like moistened sawdust. Too much molasses is probably the reason the cupcake has a bad bitter taste. At first sight I was looking at the recipe and there are no eggs. Then I watched the video just in case, and really, no eggs. I made the recipe today (measured and according to directionsand am disappointed. When hot, I tasted one without frosting. Aargh. I let them cool under a towel, then frosted, and tasted another one. Still AARGH. Sorry Ina, love your program though.

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Terrible. It's as if a few ingredients have been left out. I ended up throwing it out.

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These cupcakes were not your everyday cupcake. They are a hearty sort that have an explosion of great smell and flavor. I loved them, they were the thing I looked most forward to at my Thanksgiving dinner.

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My older son and I were watching your show and he said " MOM make those for me". So I did and the cupcakes were moist and delicious and relatively easy to make. I love trying your recepies and this one did not disappoint. We have a new family favorite for the holidays (not pumpkin eaters here