Pumpkin Ginger Cupcakes
Video Instructions
- Gluten Free
- Vegetarian
- 20 minutes prep time
- 20 minutes cook time
- 40 min total time
Recipe
*Video above reflects 1/2 of this recipe=12 cupcakes, full recipe below makes 24 cupcakes
For the Cupcakes
- 2 cups (260g) gluten free flour
- 1 (3.4 ounce) package instant butterscotch pudding mix
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1 cup butter, room temperature
- 1 cup (200g) sugar
- 3/4 cup (150g) light brown sugar, packed
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 (15 ounce) can pumpkin puree
For the Cream Cheese Frosting
- 16 ounces cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 2 cups (230g) confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- ground ginger to taste
For the Cupcakes
1. Preheat oven to 350°. Line muffin tins with paper liners.
2. In large bowl, beat the butter and sugars together until light and fluffy. Beat in eggs one at a time until thoroughly incorporated. Add in vanilla and pumpkin puree, beat until combined.
3. Into pumpkin mixture, sift in flour, pudding mix, baking soda, salt, cinnamon, ground ginger and allspice. Mix until just combined, scraping sides of bowl as needed.
4. Using ice cream scoop or large spoon, divide the batter between the prepared muffin wells.
5. Bake in the preheated oven for 20-22 minutes or until toothpick comes out clean when tested in the center. Cool in the pans for about 10 minutes before removing to cool completely on a wire rack.
6. While cupcakes are cooling, prepare the frosting.
For the Cream Cheese Frosting
1. In a large bowl with an electric mixer, cream together softened cream cheese and butter until well combined.
2. With the mixer of low, slowly add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and ground ginger to taste and mix to combine.
3. Pipe onto cupcakes.
4. Enjoy!!
Store extra cupcakes in the refrigerator, bring cupcake to room temperature before eating.
*Video above reflects 1/2 of this recipe=12 cupcakes, full recipe below makes 24 cupcakes
For the Cupcakes
- 2 cups (260g) gluten free flour
- 1 (3.4 ounce) package instant butterscotch pudding mix
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1 cup butter, room temperature
- 1 cup (200g) sugar
- 3/4 cup (150g) light brown sugar, packed
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 (15 ounce) can pumpkin puree
For the Cream Cheese Frosting
- 16 ounces cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 2 cups (230g) confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- ground ginger to taste
For the Cupcakes
1. Preheat oven to 350°. Line muffin tins with paper liners.
2. In large bowl, beat the butter and sugars together until light and fluffy. Beat in eggs one at a time until thoroughly incorporated. Add in vanilla and pumpkin puree, beat until combined.
3. Into pumpkin mixture, sift in flour, pudding mix, baking soda, salt, cinnamon, ground ginger and allspice. Mix until just combined, scraping sides of bowl as needed.
4. Using ice cream scoop or large spoon, divide the batter between the prepared muffin wells.
5. Bake in the preheated oven for 20-22 minutes or until toothpick comes out clean when tested in the center. Cool in the pans for about 10 minutes before removing to cool completely on a wire rack.
6. While cupcakes are cooling, prepare the frosting.
For the Cream Cheese Frosting
1. In a large bowl with an electric mixer, cream together softened cream cheese and butter until well combined.
2. With the mixer of low, slowly add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and ground ginger to taste and mix to combine.
3. Pipe onto cupcakes.
4. Enjoy!!
Store extra cupcakes in the refrigerator, bring cupcake to room temperature before eating.