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.
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Asiedu Bright
[email protected]I would definitely recommend these cupcakes to anyone looking for a delicious and easy-to-make fall treat.
Laurie Mong
[email protected]These cupcakes were really easy to make and they turned out great! I will definitely be making them again.
Das Das
[email protected]These cupcakes were a little too sweet for my taste, but they were still good.
MR.Shakti Gamer
[email protected]I made these cupcakes for a bake sale and they sold out in minutes! Everyone loved them.
Shihab Raj
[email protected]These cupcakes were perfect! I will definitely be making them again.
Rakib Hossing
[email protected]I'm not sure what I did wrong, but my cupcakes turned out really flat. I think I might have forgotten to add baking powder.
Zunaira Khan
[email protected]These cupcakes were a bit too spicy for my taste. I think I would use less ginger next time.
Logan “Joey” Betts
[email protected]I made these cupcakes for my family and they loved them! They said they were the best cupcakes they've ever had.
Ali Sagar
[email protected]These cupcakes were delicious! I loved the combination of pumpkin and ginger.
Tehya Lopez
[email protected]Overall, I thought these cupcakes were pretty good. I would definitely make them again, but I would make a few changes to the recipe.
Delta Z R K
[email protected]These cupcakes were a bit dry. I think I should have added more moisture to the batter.
Shakil Khalil
[email protected]I had some trouble getting the cupcakes to rise properly. I think I might have overmixed the batter.
Salem Zoubi
[email protected]These cupcakes were a little too sweet for my taste, but they were still good.
Blue Beta
[email protected]I'm not a big fan of pumpkin, but these cupcakes were surprisingly good! The ginger really helped to balance out the flavor.
Matthew bowman
[email protected]These cupcakes are so easy to make and they taste delicious! The perfect fall treat.
Umar Zahoor
[email protected]I made these cupcakes for a potluck and they were a huge success! Everyone loved the unique flavor combination.
Broken OFFICIAL
[email protected]These cupcakes were a hit at my Halloween party! The pumpkin and ginger flavors were perfectly balanced, and the cupcakes were moist and fluffy. I'll definitely be making these again.