Pumpkin Ginger Cupcakes recipe

Delicious and sophisticated cupcakes highlight the many flavors and spices of the Autumn season. These pumpkin ginger cupcakes are “hauntingly” good, especially when topped with homemade cream cheese frosting and decorated with crystallized ginger pieces!

Ingredients:

2 cups all purpose flour
1 package instant butterscotch pudding mix (3.4 oz)
2 tsp baking soda
¼ tsp salt
1 tbsp ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground cloves
1/3 c. crystallized ginger, chopped
1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4 eggs
1 tsp vanilla extract
1 15 oz can pumpkin puree

For Frosting:
½ cup butter (1 stick), room temperature
8 oz cream cheese
2 to 3 cups of powdered sugar
1 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners and set aside.

2. Whisk together flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger. Set aside.

3. In large mixing bowl beat butter with electric mixer for 30 seconds. Add white sugar and cream together, and continue to add brown sugar until light and fluffy. Add eggs, one at a time and mix completely before adding the next.

4. Beat in vanilla and pumpkin puree.

5. Slowly stir in flour mixture, mixing until just combined. Do not overmix. Pour batter into prepared muffin cups.

6. Bake in the preheated oven until golden, and the top springs back when lightly pressed (about 20 minutes.) Cool in pans for 10 minutes before removing to cool completely on a wire rack.

7. In large mixing bowl prepare frosting by mixing butter and cream cheese together with an electric mixer for about 3 minutes or until very smooth. Add vanilla extract and mix. Slowly add powdered sugar, tasting occasionally. Continue to add powdered sugar until you reach a desired sweetness and thickness.

8. Using a blunt knife frost cooled cupcakes with cream cheese frosting and top with pieces of crystallized ginger.

Author: Catherine Herzog

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