Comments on: Gingerbread Cupcakes

By: Sam

Sam — Sun, 24 Dec 2023 02:12:22 +0000

In reply to Rose.

I’m so glad you enjoyed them so much, Rose! Thank you so much for the feedback using the gluten free flour. 🙂

By: Rose

Rose — Sat, 23 Dec 2023 14:34:21 +0000

These turned out beautifully with a 1:1 by weight substitution of King Arthur Measure for Measure gluten free flour! I brought them into work the last day we were open before Christmas and everyone loved them (and were shocked they were gf). Thank you for a great festive recipe!

By: Sam

Sam — Sat, 16 Dec 2023 02:55:48 +0000

In reply to Elizabeth.

Hi Elizabeth! This will work as mini cupcakes. I would probably start checking them at about 10 minutes to see if they are done but they may need a bit longer. 🙂

By: Elizabeth

Elizabeth — Fri, 15 Dec 2023 13:26:54 +0000

Can these cupcakes be made into mini-cupcakes? How would you recommend adjusting the cooking time? Thanks!

By: Sam

Sam — Tue, 12 Dec 2023 01:56:10 +0000

In reply to Lynn.

I’m so glad you enjoyed them so much, Lynn! 🙂

By: Lynn

Lynn — Mon, 11 Dec 2023 22:38:43 +0000

I have to confess I made these a couple of weeks ago and ended up throwing them away. I realized after I reviewed the recipe again that I had forgotten to put in the sour cream. The cupcakes just didn’t taste good, maybe I did something else wrong too. But this recipe kept calling me back, the 5 star and rave reviews just made me think they had to be delicious and awesome cupcakes and I really wanted to give some gingerbread cupcakes for Christmas gifts. So today I made another batch and they lived up to every rave review. They are so moist, tender and flavorful…exactly what I was looking for. In fact, they were so good that I got busy and made another batch but I doubled the recipe this time. I will never make another gingerbread cupcake recipe. This is the best there is!! Thank you so much for all the recipes you post. I can’t wait to try the frosting recipe too!!

By: Sam

Sam — Mon, 04 Dec 2023 02:26:26 +0000

In reply to Cori.

I’m so glad you enjoyed them so much, Cori! 🙂

By: Cori

Cori — Sun, 03 Dec 2023 21:04:44 +0000

EXCELLENT Cupcakes! They are fantastic with just powdered sugar! Thank you Sam!

By: Sam

Sam — Thu, 30 Nov 2023 03:04:22 +0000

In reply to Linda.

I’m so glad you enjoyed them so much, Linda! 🙂

By: Linda

Linda — Tue, 28 Nov 2023 02:19:31 +0000

Excellent cupcake! I made mini ones and they were the perfect size for a guilt free treat. Taste seemed even better the next day! Will be making these again.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 07 Feb 2023 15:01:18 +0000

In reply to Kat.

We’re so happy you enjoyed the cupcakes, Kat! Thanks for trying our recipe 😊

By: Kat

Kat — Wed, 01 Feb 2023 07:09:53 +0000

(Mostly copied and pasted from YouTube) I made these for my Christmas Gifts last year! I trebled the recipe (which is never a great start for a review, but hear me out!)… And somehow ended up accidentally making 62 cupcakes? So I guess cupcakes are smaller in New Zealand than they are in America? I’m fairly adept at baking, so was able to adjust the cooking times. ☺ The flavour is absolutely top notch! Even the ones I accidentally overbaked were super-moist.

I doubled the frosting recipe, and had the perfect for a single “rose style” pipe on each of my 62 cupcakes.

…I also added cranberries. Was looking to mimic Pepparkakor Muffins with Cream Cheese Glaze and Cranberries I had in Sweden 10 years ago…

100% entering my annual Christmas Baking rotation. And also my “I Miss Sweden” rotation. And possibly my “It’s A Day-Ending-In-Y” rotation… Thank you! 💜

By: Sam

Sam — Mon, 09 Jan 2023 02:37:48 +0000

In reply to Deana P..

I’m so glad you enjoyed them so much, Deana! 🙂

By: Deana P.

Deana P. — Mon, 09 Jan 2023 02:09:23 +0000

DELICIOUS! Followed cupcake part of recipe exactly (I did use fresh, ground nutmeg b/c had some on hand) and they came out WONDERFUL! They don’t even need frosting….they’re that yummy! I actually went with a different, yogurt-based frosting just to try something different (it came out OK). I have no doubt the frosting noted in this recipe would be great with these (will make next time)! But seriously, the cupcakes themselves come out so tasty and pillowy-soft, I enjoyed a couple of them w/out any frosting! Thank you for this excellent recipe, Sam!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 06 Dec 2022 13:19:40 +0000

In reply to Andy.

We’re glad you enjoyed it, Andy! 🙂

By: Andy

Andy — Tue, 06 Dec 2022 01:29:10 +0000

I didn’t want to waste the egg white from the “plus one yolk”, so I added it to a halved-batch of frosting-I mixed the egg white first with 1.5 c powdered sugar then whisked on high speed-then added the softened butter and cream cheese a little bit at a time. It turned out great and more than enough to cover-about a half inch really nice frosting! I did this as a single layer 9 inch springform pan) cake. Thank you, as always. So good.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 21 Nov 2022 21:02:09 +0000

In reply to patrizia.

Hi Patrizia! Molasses is a key gingerbread ingredient, so we don’t recommend substituting it 🙁

By: patrizia

patrizia — Mon, 21 Nov 2022 18:57:00 +0000

What can I substitute for the molasses? Chestnut honey?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 14 Nov 2022 20:44:19 +0000

In reply to Leah.

Hi Leah! We don’t recommend using blackstrap molasses. Unsulphured molasses is the way to go here. Hope that helps!

By: Leah

Leah — Mon, 14 Nov 2022 15:52:32 +0000

Hello Sam,
Your recipes are always solid and a hit whenever I make them! Question about the molasses–should blackstrap not be used with these cupcakes? I only use regular unsulphured with cookies, but wasn’t sure about cake or cupcakes. Thanks!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 19 Aug 2022 13:22:36 +0000

In reply to Melissa.

Hi Melissa! We’re so sorry this is happening. It sounds like you may be overfilling your cupcake liners 😞

By: Melissa

Melissa — Fri, 19 Aug 2022 10:51:54 +0000

In reply to Tony.

I made these muffins and they keep sinking in the middle. Any ideas why? I’ve tested gingerbread many times and I get same result😩. Please help

By: Sunita

Sunita — Fri, 24 Dec 2021 19:51:45 +0000

This is unbelievably good — the perfect amount of spice, super moist and flavorful and light. Only change I made was reducing the vanilla extract a bit in the frosting and adding a touch of maple extract. I also added the tiniest pinch of red and white peppermint sugar on top for a little extra bit of holiday cheer and a bit of crunch. This is going in the permanent rotation. Thank you so much for getting this recipe to be absolutely perfect!

By: Sam

Sam — Sun, 05 Dec 2021 17:47:40 +0000

In reply to Tony.

Hi Tony! They can be made in advance, but due to the cream cheese in the frosting I would recommend keeping them refrigerated. They should be good for several days in an air tight container. 🙂

By: Tony

Tony — Sun, 05 Dec 2021 14:03:18 +0000

Delicious, can I prepare them in advance, can I put the icing the same day, thank you very much.