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Gingerbread Cupcakes with Cream Cheese Frosting
December 05, 2010

Great gingerbread and spice flavor, nice and moist, but... I was very disappointed at how these rose - with flat tops, spilling out onto the muffin tin. Tried 'em twice too, thinking I may have done something absent-minded the first time. Not. They turned out the same way the second time as well. Like little hats with a brim, or maybe little flying saucers. I won't make these again for that reason alone. I didn't use the frosting in this recipe, preferring to use my own, which was a perfect match for these cupcakes: 4 oz. cream cheese, 1/4 c. butter, 2 c. powdered sugar, some grated lemon zest, and enough fresh lemon juice to get to desired consistency. I rated these four stars because Hubs loved them, but in my book I'd rate them only three.