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The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish.
Nutritional Facts 1 cupcake equals 325 calories, 14 g fat (9 g saturated fat), 54 mg cholesterol, 293 mg sodium, 49 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Gingerbread Cupcakes in Country Woman Christmas Annual 2009, p55
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Reviewed on Jan. 04, 2012 by laurenmckenna
easy to make and everyone loved them.i had to make them a bunch of times for a lot of different people
Reviewed on Dec. 20, 2011 by Foodieatheart
Yes, very light and moist.
Reviewed on Dec. 19, 2011 by Foodieatheart
Easy to make. Very light but with a robust gingerbread flavour. I used soy cream cheese ( Tofutti) and it was just as good and topped it with a bit of ginger jelly and served it on a bed of custard as a dessert. Rave reviews from guests.
Reviewed on Dec. 17, 2011 by jblatter
Haven't made these yet, but want to. Can anyone tell me if they are moist?
Reviewed on Dec. 11, 2011 by tonimeza
Great recipe and they tasted just like homemade gingerbread!!!
Reviewed on Dec. 10, 2011 by kmparks2
Awesome and light and fluffy how I like my cupcakes! I used cream cheese frosting I had left over but these cupcakes were so delicious and really had my house smelling of Christmas. I also like that it only yields twelve instead of 24. Awesome recipe!
Reviewed on Dec. 07, 2011 by sdgcag
These have a mild/delicate flavor. I used maple extract instead of maple syrup in the frosting and was yummy. They became popular in our house very quickly.
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