PUMPKIN GINGER CUPCAKES

Pumpkin Ginger Cupcakes image

Provided by Sharon Colyer

Categories Cakes

Time 1h40m

Number Of Ingredients 23

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2 c all-purpose flour
1 pkg (3.4 oz) instant butterscotch pudding mix
2 tsp baking soda
1/4 tsp salt
1 Tbsp ground cinnamon (this is the correct amount)
1/2 tsp ground ginger
1/2 tsp allspice
1/4 tsp cloves
1/3 c finely chopped crystallized ginger (also known as candied ginger, ginger chips, and sugared ginger)
1 c butter, at room temperature*
1 c white sugar
1 c brown sugar, firmly packed
4 large eggs, at room temperature
1 tsp vanilla extract
1 can(s) (15 oz) can pumpkin puree
*you may sub in applesauce for some of the butter, if you'd like
CREAM CHEESE FROSTING
4 oz cream cheese, softened
1/2 c butter, softened
2 c powdered sugar
1 tsp vanilla extract
add a couple of drops of orange or lemon extract or the fresh juices & zest to wet ingredients for more options. for another option, add cinnamon to powdered sugar and then, to wet ingredients. beat, until fluffy.
double recipe, if you think you'll need more.

Steps:

1. Preheat oven to 350°F. Grease 24 muffin cups or line with paper muffin liners.
2. Whisk together the first 9 ingredients, in a bowl; set aside.
3. Beat butter and sugars together 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 vanilla extract and pumpkin puree, with the last egg.
4. Stir the flour mixture, into the egg mixture, mixing, just until incorporated. Pour batter into muffin cups.
5. Bake, until golden and tops spring back, when lightly pressed, about 20 minutes. Cool in pans 10 minutes, before removing to cool completely, on wire racks. Then, frost cupcakes. Makes 24. Nutrition: One cupcake (no frosting) 211 cal, 8.7 g fat (5.2 g sat), 56 mg chol, 303 mg sod, 77 mg potassium, 31.8 g carb, 1 g fiber, 2.4 g protein, 21.2 g sugars.