Pumpkin Ginger Cupcakes

Pumpkin Ginger Cupcakes

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Sharon Colyer

By
@Cmom02

These cupcakes are from Allrecipes. They have received rave reviews! No frosting was included, so I gave some options. Or, if you like pick a frosting of your own. Prep time does include making the frosting.

Some people couldn't find the crystallized ginger or decided not to use it. A lot of those people used some extra ground ginger. Most people thought the candied ginger, made the cupcake special. Some of the reviewers said they found this ingredient with dried fruit and nuts, or in the Asian section of their grocery.

Rating:

★★★★★ 1 vote

Comments:
Serves:
24
Prep:
1 Hr 20 Min
Cook:
20 Min
Method:
Bake

Ingredients

  • 2 c
    all-purpose flour
  • 1 pkg
    (3.4 oz) instant butterscotch pudding mix
  • 2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1 Tbsp
    ground cinnamon (this is the correct amount)
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    allspice
  • 1/4 tsp
    cloves
  • 1/3 c
    finely chopped crystallized ginger (also known as candied ginger, ginger chips, and sugared ginger)
  • 1 c
    butter, at room temperature*
  • 1 c
    white sugar
  • 1 c
    brown sugar, firmly packed
  • 4 large
    eggs, at room temperature
  • 1 tsp
    vanilla extract
  • 1 can(s)
    (15 oz) can pumpkin puree
  • ·
    *you may sub in applesauce for some of the butter, if you'd like
  • CREAM CHEESE FROSTING

  • 4 oz
    cream cheese, softened
  • 1/2 c
    butter, softened
  • 2 c
    powdered sugar
  • 1 tsp
    vanilla extract
  • ·
    add a couple of drops of orange or lemon extract or the fresh juices & zest to wet ingredients for more options. for another option, add cinnamon to powdered sugar and then, to wet ingredients. beat, until fluffy.
  • ·
    double recipe, if you think you'll need more.

How to Make Pumpkin Ginger Cupcakes

Step-by-Step

  1. Preheat oven to 350°F. Grease 24 muffin cups or line with paper muffin liners.
  2. Whisk together the first 9 ingredients, in a bowl; set aside.
  3. Beat butter and sugars together with an electric mixer, in a large bowl, until light and fluffy. The mixture should be noticeably lighter in color. Add the room temperature eggs, one at a time, allowing each egg, to blend into the butter mixture, before adding the next. Beat in vanilla extract and pumpkin puree, with the last egg.
  4. Stir the flour mixture, into the egg mixture, mixing, just until incorporated. Pour batter into muffin cups.
  5. Bake, until golden and tops spring back, when lightly pressed, about 20 minutes. Cool in pans 10 minutes, before removing to cool completely, on wire racks. Then, frost cupcakes. Makes 24.

    Nutrition: One cupcake (no frosting) 211 cal, 8.7 g fat (5.2 g sat), 56 mg chol, 303 mg sod, 77 mg potassium, 31.8 g carb, 1 g fiber, 2.4 g protein, 21.2 g sugars.

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