If you didn’t read the ‘Sparkling White Wine Cupcakes’ post, you’re in luck because I am going to paste what I had written there, here! I know I mentioned before that my job loves potlucks. Having now moved to California … Continue reading
I changed departments around September of last year and decided it was time to treat my new team members to cupcakes. So, during training, I figured I might as well test a new cupcake recipe on them before I actually made them for Thanksgiving (aren’t I nice?). Lucky for me, they were a hit!
I also LOVE the fall because everything everywhere bibbidi boppity boos into pumpkin – lattes, cream cheese, donuts… is it fall yet 😦
This recipe was adapted from AllRecipes.com (http://allrecipes.com/recipe/pumpkin-ginger-cupcakes/).
There is a video All Recipes uploaded walking through the steps, if you need a visual guide.
Pumpkin Cupcake with Cream Cheese Frosting
Yields: 24 cupcakes
-2 cups all-purpose flour
-1 (3.4 ounce) package instant butterscotch pudding mix
-2 teaspoons baking soda
-1/4 teaspoon salt
-1 tablespoon ground cinnamon
-1/2 teaspoon ground ginger
-1/2 teaspoon ground allspice
-1/4 teaspoon ground cloves
-1 cup butter, room temperature
-1 cup white sugar
-1 cup packed brown sugar
-1 teaspoon vanilla extract
-1 (15 ounce) can pumpkin puree
-1 batch cream cheese frosting
1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
2. Beat the butter, white sugar, and brown sugar 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 the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups. Fill about 1/3 way full or use an ice cream scoop (which is the same thing as a cupcake batter scoop).
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Top with cream cheese icing.
The original recipe called for 1/3 cup finely chopped crystallized ginger to be added to the batter, but I did not use any because I didn’t have any and couldn’t find any. From the comments on the recipes page, it adds an extra zing to the cupcakes, so I will be keeping an eye out for next time!