Pumpkin Ginger Cupcakes
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
24 cupcakes
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Course
Dessert
Pumpkin Ginger Cupcakes
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
For the Cupcakes
- ⅓ cup finely chopped crystallized ginger
- ¼ cup water
- 2 cups all-purpose flour
- 1 3.4 ounce package instant butterscotch pudding mix
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- 1 cup butter room temperature
- 1 cup white sugar
- ¾ cup light brown sugar packed
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 15 ounce can pumpkin puree
For the Cream Cheese Frosting
- 16 ounces cream cheese softened to room temperature
- ½ cup unsalted butter softened to room temperature
- 1 ½ - 2 pounds confectioners’ sugar sifted
- 1 teaspoon pure vanilla extract
- ginger syrup from above recipe
Instructions
For the Cupcakes
- 1. Preheat an oven to 350 degrees F. Line muffin tins with paper liners. Place crystallized ginger and water in Pyrex measuring cup and heat in microwave for 2 minutes. Remove from microwave and set aside.
- 2. In a large bowl, sift together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger and allspice. Set aside.
- 3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter and sugars until light and fluffy, about 2 minutes. Beat in eggs one at a time until thoroughly incorporated. Add in vanilla and pumpkin puree beating until combined, scraping the sides of the bowl as needed.
- 4. With the mixer on low, gradually add in the flour mixture, mixing until just combined, scraping sides of bowl as needed.
- 5. Use a small mesh sieve to strain the ginger from the sugar syrup. Keep syrup for cream cheese frosting. Mince the ginger and use a rubber spatula to gently fold it into the batter.
- 6. Using a large cookie scoop (3 tablespoons) divide the batter between the prepared muffin wells.
- 7. Bake in the preheated oven for 20-22 minutes or until golden and the tops spring back when lightly pressed. Cool in the pans for about 10 minutes before removing to cool completely on a wire rack.
- 8. When cupcakes are cool, prepare the frosting.
For the Cream Cheese Frosting
- 1. In a the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together cream cheese and butter until well combined.
- 2. With the mixer of low, slowly add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and ginger syrup and mix to combine.
- Store cupcakes in the refrigerator for up to 2 days. Remove to room temperature one hour before serving.
Notes
- - Crystallized ginger is typically found in the spice of aisle of most markets.
- - Crystallized ginger is also sold under the name candied ginger - these two items can be used interchangeably.
- - If you prefer your frosting to be less sweet, decrease the amount of sugar to meet your needs.
- - I generously frost my cupcakes, if you prefer less frosting, start with 1/2 the frosting recipe.
- - Chocolate Brown liners were purchased from Bake It Pretty.
- - Cupcakes were piped using the Large Round Tip from Bake It Pretty.
- Adapted from allrecipes.com
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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