Best 3 Pumpkin Ginger Cupcakes Recipes
Indulge in the delightful flavors of fall with our irresistible Pumpkin Ginger Cupcakes! These moist and fluffy cupcakes are infused with the warmth of pumpkin puree and the zesty kick of crystallized ginger, creating a symphony of flavors that will tantalize your taste buds. Topped with a luscious cream cheese frosting and garnished with a sprinkle of ground ginger, these cupcakes are a feast for both the eyes and the palate. But that's not all! This recipe also includes two additional variations to satisfy your sweet cravings: Pumpkin Spice Cupcakes and Ginger Cupcakes. The Pumpkin Spice Cupcakes offer a classic fall flavor combination with a hint of nutmeg, cinnamon, and cloves, while the Ginger Cupcakes deliver a spicy burst of ginger with a hint of molasses. With three tantalizing recipes in one, this article is your ultimate guide to pumpkin and ginger cupcake bliss. Let's get baking!
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PUMPKIN GINGER CUPCAKES
Delicious, light and fluffy! These taste of Fall, and the crystallized ginger gives then a lovely little zing. Even people who don't like pumpkin love these cupcakes. These disappear as fast as I can set them out!
Provided by Lisa Lewis
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
- Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 31.8 g, Cholesterol 51.3 mg, Fat 8.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 5.2 g, Sodium 303.2 mg, Sugar 21.2 g
PUMPKIN GINGER CUPCAKES
Steps:
- 1.Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside. 2.Beat the butter, white sugar, and brown sugar 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 the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups. 3.Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
PUMPKIN GINGER CUPCAKES
These are Delicious, We have Never made it to the Frosting Stage, thats how Delicious they are!
Provided by Marlene Cummins
Categories Other Desserts
Time 40m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350. Grease 24 muffin cups, or Line with Muffin Liners. Whisk together Flour, Pudding Mix, Baking Soda, Salt, Cinnamon, Ground Ginger, Allspice, & Cloves in a Bowl; Set Aside
- 2. Beat Butter, White Sugar, & Brown Sugar with Electric Mixer in a Large Bowl until Light & Fluffy. The Mixture should be Light in Color. Add Room Temperature Eggs one at a time, allowing each to blend into the mixture, Beat the Last Egg with the Vanilla and Pumpkin Puree.Stir in the Flour Mixture, Mixing just until Incorporated. Pour Batter into the Prepared Muffin Cups
- 3. Bake in Preheated Oven until Golden & Tops Spring back when Lightly Pressed, about 20 Minutes. Cool in the Pans for 10 Minutes before Removing to Cool Completely on a Wire Rack Mini Cupcakes 350 for 15 Minutes
- 4. You can Serve these Plain or when Cool Frost with Cream Cheese Frosting.
Tips:
- Use fresh pumpkin puree for the best flavor. You can make your own pumpkin puree by roasting a pumpkin and then pureeing it, or you can use canned pumpkin puree.
- Be sure to measure your flour correctly. Too much flour can make the cupcakes dry and crumbly.
- Don't overmix the batter. Overmixing can make the cupcakes tough.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them.
Conclusion:
These pumpkin ginger cupcakes are a delicious and festive treat that are perfect for fall. They are moist and flavorful, with a hint of ginger that adds a unique twist. The cream cheese frosting is the perfect finishing touch, adding a creamy and tangy flavor. Whether you are making them for a party or just to enjoy at home, these cupcakes are sure to be a hit.
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