These cupcakes are wonderfully tender, light, and moist all at once. Pumpkin Ginger Cupcakes embody the delicious flavors of fall. Watch out – these will be grabbed up and gone in a flash.
Moist, Tender Pumpkin Cupcakes
Around here, we feel the fall. It got way too cold way too fast last week. That’s how the seasons roll in Minnesota. When asked what my favorite season is (a common question where the topic of weather is as serious as food)… I answered summer.
But of course. If you’ve been around this blog long enough, I make no secret about being a summer gal through and through.
Despite my affection for sunshine and beaches, I can’t deny that autumn brings on some of the best baking. Ahhh, the spices and aromas.
Did you see the most tempting fall roundup? No words needed there.
Cinnamon and Spice
Fall brings on the spirit of baking for many of us. When a cupcake craving hits, there’s nothing better than pumpkin.
The beloved pumpkin, all snugly wrapped with cinnamon and spice. Like these Pumpkin Ginger Cupcakes. This little cake has everything going for it. I confess I simply could not wait for these delicious baby cakes to cool completely before I bit into one. I was instantly smitten. Smitten.
These pumpkin ginger cupcakes are incredibly fluffy, moist, and bursting with pumpkin and ginger dancing on your taste buds. These are the kind of cupcakes that cause eyes-widening joy as you sink your teeth into one. Shhh…nobody talk. Mmmm.
Stabilized Whipped Cream
I generously frosted these with this game changing stabilized whipped cream. It turned out to be a fabulous combination. Light and airy whipped cream resting on soft cakes of pumpkin and spice.
Stabilized whipped cream is famous for its ability to be whipped ahead of time, chilled, and brought out to pipe or decorate as you desire. No worries about the dreaded runny whipped cream or having to wait until the last minute to whip the cream. With stabilized whipped cream, you can decorate and trust that it maintains volume and shape.
Coarse ginger-sugar sprinkled is on top brought these cupcakes to the highest tier of deliciousness.
Cupcake Baking Tool
You’ll notice that I baked half of my cupcakes in regular liners and half of them in these silicone baking cups.
Everyone immediately loved the bright, festive, super fun colors. Not only are they adorable, but they keep your cupcakes super tender, without burning around the edges.
Another bonus: the silicone cups mean you can reuse them whenever the cupcake mood strikes. No worries about running out of your favorite cute cupcake/muffin liners.
The true test was whether there would be a difference in cupcake results after paper vs. silicone liners. When the cupcakes finished baking and cooling, the silicone liners easily separated from the cupcakes. No tearing, ripping, or ruining the sweet little cake. All of it wonderfully intact. And super easy to clean.
I was pleasantly surprised to find that the cupcakes themselves actually turned out moister and more tender in the silicone liners vs. paper. Less crumbly and less mess.
Try them on today’s pumpkin ginger cupcakes, or see for yourself what the buzz is all about with these Yum-Yum Cupcakes (oil and dairy free!)
Try these chewy white chocolate macadamia cookies, too:
These Pumpkin Ginger Cupcakes are crazy delicious! They are super soft, tender, and moist. The flavors of pumpkin and ginger shine beautifully. I love using fluffy whipped cream as the frosting, but whatever frosting you use, make sure to sprinkle plenty of coarse ginger-sugar on top. YUM!
- 2 cups all purpose flour
- 1 (3.4 oz) package instant vanilla pudding mix
- 2 tsp baking soda
- 1/4 tsp table salt
- 1 TB ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 cup salted butter, room temp
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs, room temp
- 1 tsp pure vanilla extract
- 1 (15 oz) can pure pumpkin
- Ginger-Sugar Sprinkle: 4 TB coarse sugar combined with 1 tsp ground ginger
- Preheat oven to 350F with rack on lower middle position. Line muffin tin with liners and set aside.
- In a large bowl, whisk together the flour, pudding mix, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In the bowl of a stand mixer with paddle attachment, beat the butter and both sugars on medium-high until light and fluffy, about 3-4 min. Mixture should look pale yellow and texture should be airy. Add eggs one at a time, incorporating into mixture individually. Add vanilla and pumpkin, beating until incorporated.
- Using rubber spatula, fold the dry flour mixture into the wet butter mixture. Fold gently until just incorporated, with a few little streaks of flour here and there remaining. Distribute the batter evenly into lined muffin cups.
- Bake until golden brown and toothpick inserted in center comes out with a few tender crumbs attached, 20-25 min. Do not over bake. Cool in pans 10 minutes and remove to wire rack to cool completely. Frost as desired. Sprinkle liberally with coarse ginger-sugar for garnish. Cupcakes keep well in airtight container at a moderate room temp; leftovers may be frozen.
Keywords: Pumpkin Cupcakes, Pumpkin Ginger Cupcakes