Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
1 dozen (serving size: 1 cupcake)

Dried and fresh ginger heighten the flavor of these cupcakes. They rise best when baked in foil liners. Start with three teaspoons lemon juice when making the glaze, and add the extra teaspoon if you want a thinner consistency.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare cupcakes, line 12 muffin cups with foil liners.

Step 3

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through allspice), stirring mixture with a whisk.

Step 4

Combine buttermilk and molasses, stirring with a whisk.

Step 5

Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add fresh ginger and egg; beat well. Beating at low speed, add flour mixture to butter mixture alternately with molasses mixture, beginning and ending with flour mixture. Beat just until blended. Divide batter evenly among muffin cups.

Step 6

Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan.

Step 7

To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle over warm cupcakes.

Ratings & Reviews

bakingislove's Review

January 01, 2012
Definitely a different kind of cupcake, which is refreshing! If you like ginger, I highly recommend these. A doubled recipe made 19 cupcakes. The somewhat picky eaters in my family loved them. They look really pretty and made the house smell heavenly, too.

Jocilyn's Review

April 05, 2009
I didn't get as many as I was supposed to, but they were really good.

Caseyjane's Review

April 01, 2009
Mine turned out light and delicious! They disappeared quickly at a meeting. Great gingerbread flavor, nice texture. They didn't rise real high, but didn't sink either. Would certainly make again.

allisonjessee's Review

December 11, 2008
I thought these were great! Really moist and delicious, and I didn't even make the glaze. Without the glaze, they're like delicious gingerbread cupcakes/muffins.

sleepmaker's Review

November 27, 2008
Taste good but texture tough and sunk in the middle. I know, I know, sounds like baking soda was old, but thats not it :) Used it for 2 other recipes and they tured out fine.