Pumpkin Ginger Cupcakes

Fall weather has officially arrived in the Seattle area. I’m so grateful for the sun we had in the late summer – we went 13 weeks with less than an inch of rain!

But now it’s blustery and wet and a little cold, and it actually feels really refreshing.

This change in weather has also helped propel me into the fall baking mindset. Specifically, I’m in a pumpkin state of mind.

When I say “state of mind” I actually mean “obsessed/fixated”…the last five recipes I’ve made were filled with pumpkin! Out of all of them, I think I’m most excited to share these Pumpkin Ginger Cupcakes with you.

It’s very important to me that the cake portion of a cupcake is moist. These were incredibly so. The flavor was also deliciously complex, with the ginger and butterscotch adding accents to the pumpkin.

I used my favorite cream cheese frosting recipe (from here) and the candied ginger on top gives it all an extra punch of flavor. I hope you make these! You will be so glad you did!

Pumpkin Ginger Cupcakes

Makes 24 cupcakes

Slightly adapted from allrecipes.com

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
1/3 cup finely chopped crystallized ginger, plus more for garnish
1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4 eggs, room temperature
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree

For the frosting:*
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Line 24 muffin cups with liners.

In a medium bowl, whisk the flour, pudding mix, baking soda, salt, spices and ginger. Set aside.

In the large bowl of an electric mixer, beat the butter and sugars together until fluffy and lighter in color. Beat in the eggs one at a time, allowing each egg to incorporate fully before adding the next. Add the vanilla and pumpkin puree with the last egg.

Stir in the flour mixture and mix just until combined. Scoop into muffin tins and bake until the tops are golden and spring back lightly – about 20 minutes. Let cupcakes cool for 10 minutes in the pans and then remove to wire rack to cool completely.

For the frosting: In the large bowl of an electric mixer, beat the butter and cream cheese together. Add the powdered sugar 1 cup at a time, mixing on low, until the frosting is smooth and creamy. Beat in the vanilla extract.

Frost/decorate as desired. I scooped the frosting into a large Ziploc bag with a hole cut in the corner, then piped a big dollop on top. Garnish with extra candied ginger. Enjoy!

*Note: If you will be using more frosting than pictured above or piping a big design, you may want to double the frosting recipe to be safe.

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  • angelasadventures

    I agree with you, the change in the weather is super refreshing! Your cupcakes look amazing! Pinning the recipe right now. :)

    • http://www.jessienextdoor.com/ Jessie

      Oh good I hope you love them! :)

  • Pingback: Pumpkin Gooey Butter Cakes | Jessie's Kitchen Chronicles

  • Angela Strand

    I made these today for a baby shower and they were so so so good!!!

    • http://www.jessienextdoor.com/ Jessie

      I’m so glad you liked them!!

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