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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. —Nancy Beckman, Helena, Montana
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 Dec. 23, 2012 by rkdavison
Great cake recipe but the icing wasn't so great! I used a cream cheese icing with it instead and everyone loved it!
Reviewed on Dec. 22, 2012 by ab16107
These are the best cupcakes I have ever had.
Reviewed on Dec. 09, 2012 by KSpangler
I have always hated gingerbread, but my mom told me that she had some gingerbread cupcakes from the grocery store last season and loved them, so I decided to give these a try. I absolutely LOVE these cupcakes! I wish I had doubled the recipe! I only used half the amount of ginger in the recipe because I'm not a fan of ginger and I left out the allspice and nutmeg because I didn't have any. I also omitted the maple from the frosting because I don't like maple flavoring. I topped them with red glitter sprinkles and gingerbread cookies. They look beautiful and taste so delicious!
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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