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Gingerbread Cupcakes

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These jumbo spice cupcakes are topped with either a chocolate or butter glaze and then piped with meringue buttercream.

Source: Martha Stewart Living, December/January 1999
Yield

Ingredients

Directions

Cook's Notes

Use large cupcake papers and two jumbo muffin tins to bake these cupcakes.

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Reviews

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How would you rate this recipe?
141
  • Bwitched
    15 DEC, 2011
    Instead of using large muffin tins, I used a regular muffin tray and baked for 18-20 minutes (until toothpick came out clean) They were perfect! No pits in the middle like others had with the larger ones. A perfect dome top :) Made about 18 muffins.
    Reply
  • Cupcake Chick
    11 DEC, 2011
    This is a great recipe! I changed the water out but it turned out amazing.
    Reply
  • Mamamoose2011
    20 FEB, 2011
    I'm terribly disappointed. While they taste terrific, they aren't presentable at all. They have a HUGE pit in the middle of them. Too much baking powder/soda? I'm not sure! But they suck.
    Reply
  • Cre8iveSue
    22 DEC, 2010
    The flavor of these cupcakes are divine! The texture is perfect! I have made 3 batches today and the only problem I have is the sinking centers :( Any ideas as to why would be great! I'm making cakeballs out of the ones I can't use...yummy!
    Reply

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