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Pumpkin Ginger Cupcakes


  • Author: Chew Out Loud
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Yield: 24 1x

Description

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!


Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350F with rack on lower middle position. Line muffin tin with liners and set aside.
  2. In a large bowl, whisk together the flour, pudding mix, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. 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.
  4. 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.
  5. 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.
  • Category: cupcakes, dessert
  • Method: baking
  • Cuisine: cupcakes, dessert

Keywords: Pumpkin Cupcakes, Pumpkin Ginger Cupcakes