Comments on: Gingerbread Cupcakes

By: Katherine

Katherine — Thu, 18 Dec 2025 20:26:28 +0000

Made these today with Sam’s brown butter cream cheese frosting and they are to die for! I could eat the whole batch myself, but they’re a holiday gift for my daughter’s teachers so I’ll have to try to resist.

By: Sam Merritt

Sam Merritt — Wed, 10 Dec 2025 03:39:27 +0000

In reply to Natalie Gill. Hi Natalie! I think my vanilla frosting, stabilized whipped cream, marshmallow frosting, white chocolate buttercream or swiss meringue buttercream could all work well here. :) The Swiss meringue will make more than you need if you choose that route. :)

By: Natalie Gill

Natalie Gill — Sat, 06 Dec 2025 04:24:13 +0000

Since im from the U.K, I can’t make the cream cheese frosting, we dont have block cream cheese only tubs. Do you recommend another frostinf that I could pair with these, that I could make?

By: Jenny

Jenny — Tue, 25 Nov 2025 23:14:30 +0000

I liked this recipe but I think I’ll double up on the spices next time. It was a little bland for my taste.

By: Dana

Dana — Thu, 20 Nov 2025 01:06:48 +0000

In reply to Sam Merritt. I forgot the most important part! One bowl and a whisk - no creaming butter and sugar, minimal cleanup. Sorry to gush, but I'm just so excited you shared this recipe

By: Sam Merritt

Sam Merritt — Wed, 19 Nov 2025 14:30:16 +0000

In reply to Dana. I'm so glad you enjoyed them, Dana! :)

By: Dana

Dana — Tue, 18 Nov 2025 07:05:27 +0000

This turned out amazing. Great flavor and texture and I got 13 cupcakes which is good because I wanted to try one before serving to others. It’s so good and I always pair gingerbread cupcakes with eggnog frosting using LorAnn extract. Thank you for this.

By: Sam Merritt

Sam Merritt — Fri, 14 Nov 2025 17:25:50 +0000

In reply to Monica. Hi Monica! That should work just fine. :)

By: Monica

Monica — Wed, 12 Nov 2025 16:40:14 +0000

In reply to Talia. with holidays right around the corner can these cupcakes be frozen about a week or two in advance , and then frosted once thawed at room temperature?

By: LuAnn

LuAnn — Thu, 23 Oct 2025 14:38:22 +0000

In reply to Sam Merritt.

I’m making these cupcakes as I type this. buy wanted to share. I thought about doubling the recipe. But then I read where it said to fill cupcakes 3/4 full. I thought ok. Works for me. When I divided thr batter. I only got 8 out of 12. so. I’m going to make another batch. But doubling the recipe and see how many I get. My cupcake pan is fairly new. So it’s not muffin size or even jumbo. I’ll keep you posted. I’m wondering if this has happened to anyone else. Thanks for sharing this recipe.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 16 Oct 2025 17:01:50 +0000

In reply to LuAnn. Hi LuAnn! It will work either way, but will be better if you let the sour cream come to room temp too :)

By: LuAnn

LuAnn — Thu, 16 Oct 2025 13:54:59 +0000

In reply to Sam Merritt.

I’m excited to make these cupcakes. My question is. Is the sour supposed to be at room temperature as well. Or stir in cold?? It doesn’t say in the ingredients. But my guess is room temp. Just thought I would ask. TIA. I’m excited to make the cake too. Thanks for sharing your recipes

By: Sam Merritt

Sam Merritt — Thu, 25 Sep 2025 02:36:07 +0000

In reply to Talia. Hi Talia! A stand mixer will work. Enjoy! :)

By: Talia

Talia — Thu, 25 Sep 2025 02:19:11 +0000

Looks delicious! Would it work to use a kitchenaid stand mixer? Any reason why you didn’t? I don’t have a handheld

By: Sam

Sam — Thu, 16 Jan 2025 18:28:33 +0000

In reply to Amanda. Hi Amanda! Cake flour should work just fine as long as it's substituted properly. :)

By: Amanda

Amanda — Thu, 16 Jan 2025 17:02:53 +0000

Hi Sam!
First of all, I absolutely love your recipes! I am wanting to try this one, but funny enough, all I have on hand is cake flour at the moment. I was wondering if I can substitute the cake flour for the all-purpose flour in this recipe? I know the crumb will be finer and fluffier, but just wondering if it would cause the recipe to fail altogether. I really don’t want make another trip to the store, lol.
Thank you!!

By: Sam

Sam — Mon, 16 Dec 2024 12:22:51 +0000

In reply to Lena. I'm so glad you enjoyed them so much, Lena! :)

By: Lena

Lena — Sat, 14 Dec 2024 17:39:40 +0000

I just made these and they are so delicious. I followed recipe exactly except I didn’t have cloves & I ran out of powdered sugar before I could add full amount to frosting.

The cake is so light and perfect for cupcakes. I let them cool for about an hour before frosting and they were excellent. Thanks for the recipe!

By: Sam

Sam — Sat, 23 Nov 2024 19:04:40 +0000

In reply to Amberley. I'm so glad you enjoyed it so much, Amberley! :)

By: Amberley

Amberley — Sat, 23 Nov 2024 17:37:37 +0000

Everything is just right about this recipe. I find most cake recipes are too dry but this cake is moist, flavourful and absolutely perfect. Finally, a gingerbread cake that has the right amount of wet ingredients! I have saved this and will use again!!

By: Sam

Sam — Tue, 19 Nov 2024 16:36:41 +0000

In reply to Jules. Hi Jules! It won't be a straight substitution so I can't say for sure how it would be done.

By: Sam

Sam — Sun, 17 Nov 2024 18:24:59 +0000

In reply to Heather. I'm so glad you enjoyed them so much, Heather! :)

By: Heather

Heather — Sun, 17 Nov 2024 16:31:28 +0000

These cupcakes came out so fluffy and light. They are my new favorite go to for gingerbread.

By: Jules

Jules — Sat, 16 Nov 2024 03:24:45 +0000

In reply to Rose. May I substitute buttermilk for the sour cream? Thanks.

By: E Fekete

E Fekete — Sun, 20 Oct 2024 12:17:07 +0000

In reply to Sam. Made it exactly as written using Grandma's molasses.