Pumpkin Spice Gingersnap Cupcakes

3
Robynne Glenn

By
@RobynneG

A Fall cupcake to celebrate the season. Tantalize your tastebuds with this combination of all your seasonal favorites. Pumpkin, Cinnamon, Gingersnap...Try them! You'll love them.

**If you prefer to save time, substitute your favorite Pumpkin Cake Mix for my recipe.

***Spices and flavorings can be adapted to your taste.

Enjoy!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
22 approx
Prep:
45 Min
Cook:
35 Min
Method:
Bake

Ingredients

  • GINGERSNAP CRUST

  • 2 c
    gingersnap cookies (approx. 40 cookies) save some for the finishing top-optional)
  • 1/4 c
    brown sugar
  • 6 Tbsp
    butter; melted
  • Pinch
    salt
  • PUMPKIN SPICE CAKE

  • 1 1/3 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1 tsp
    pumpkin pie spice
  • 1/2 tsp
    ground cinnamon
  • 1-2 pinch
    nutmeg
  • 1 pinch
    ground cloves
  • 1/2 c
    dark brown sugar
  • 1/2 c
    sugar
  • 3/4 c
    pumpkin puree
  • 2
    eggs
  • 1/2 c
    vegetable oil
  • CINNAMON BUTTERCREAM FROSTING

  • 3 1/2-4 c
    powdered sugar
  • 1 c
    butter-room temperature
  • 1/8 tsp
    cream of tartar
  • 1 1/2-2 tsp
    ground cinnamon (to taste)
  • 1/2 tsp
    wiltons butter flavoring
  • 2 1/2 tsp
    pure vanilla extract
  • 2-3 Tbsp
    heavy whipping cream
  • 1 pinch
    salt
  • 1-2 pinch
    nutmeg (optional)

How to Make Pumpkin Spice Gingersnap Cupcakes

Step-by-Step

  1. CRUST:
    Preheat oven to 350 degrees
  2. Line 2 muffin pans with cupcake liners; set aside
  3. Using food processor, grind 2 cups gingersnap cookies into fine crumbs
  4. Add brown sugar, salt and melted butter. Process until well blended.
  5. I pinch the crumbs at this point to make sure the mixture holds its shape after pinching. If not, add a little more melted butter. Pinch again.
  6. Add 1 tablespoon of crust mixture to cupcake liners. Press firmly and evenly to form crust. I press it down with 1/4 measuring cup with a flat bottom. Note: I can usually get 22-23 cupcakes out of my cake recipe. I still make 24 crusts to be safe.
  7. Bake crusts at 350° for 5-8 minutes. Set aside to cool while you make the cake.
  8. CAKE:
    Whisk dry ingredients together in a medium bowl; set aside.
  9. In a large bowl, mix sugar, oil, and pumpkin, until completely blended.
  10. Add eggs, one at a time until blended.
  11. Using a rubber spatula, fold in dry ingredients. I do it in two batches. Stir until there are no flour pockets.
  12. Add cake batter on top of the crusts. Fill to about 3/4 full. You may have a few extra crusts. Just remove them before baking cupcakes.
  13. Bake 18-22 minutes. The cake should spring back when you gently press on the center when testing.
    Set aside and cool completely.
  14. FROSTING:
    Cream butter and slowly begin to add powdered sugar. I start with 3 cups. Mix on low until combined.
  15. Add 1 1/2 tsp cinnamon, cream of tartar and a pinch of salt.
  16. Add whipping cream, vanilla and butter flavoring
  17. Mix on high speed for 2 minutes.
  18. Taste. This is when you can adjust the spices, and consistancy. Add more cinnamon. If it isn't firm enough; add the rest of the powdered sugar. Too firm; add more whipping cream.
  19. Mix on high for 3-5 minutes. You should have a smooth rich and creamy frosting.
  20. ***If you are not a fan of buttercream frosting, you could use your favorite cream cheese frosting recipe. They are delicious either way!
  21. Pipe or frost and top each with a Gingersnap Cookie.
  22. Ta Da!
    Enjoy!

Printable Recipe Card

About Pumpkin Spice Gingersnap Cupcakes

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American




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