Pumpkin Spice Ginger Cupcakes with Cream Cheese Frosting

Recipe Collection: Dessert

Pumpkin Spice Ginger Cupcakes with Cream Cheese Frosting bring the flavors of autumn to your table. These vegetarian treats are packed with warm spices and the unique kick of crystallized ginger, creating a moist and fluffy texture that’s perfect for any occasion. Ideal for those avoiding gluten, dairy, and eggs, these American-style cupcakes are versatile enough to be served at parties or as a cozy dessert at home.

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Overview

These Spiced Pumpkin Ginger Cupcakes are a delightful treat that encapsulates the essence of fall. With a perfect blend of warm spices and the zing of crystallized ginger, these cupcakes are moist, fluffy, and irresistible. Topped with a luscious cream cheese frosting, they are sure to be a hit at any gathering.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

American

Serving Size: 24

Cooking Time: 50 minutes

Ingredients

• 2 Cups all-purpose flour
• 1 3.4 Ounces (oz) package instant butterscotch pudding mix, packaged
• 0.33 Cups crystallized ginger, minced
• 1 Tablespoon ground cinnamon
• 2 Teaspoons baking soda
• 0.5 Teaspoons ground ginger
• 0.5 Teaspoons ground allspice
• 0.25 Teaspoons ground cloves
• 0.25 Teaspoons salt
• 1 Cup butter, softened
• 1 Cup white sugar
• 1 Cup brown sugar, packed
• 4 Large eggs
• 1 15 Ounces (oz) can pumpkin puree, pureed
• 1 Teaspoon vanilla extract
• 8 Ounces (oz) cream cheese, softened
• 0.5 Cup unsalted butter, softened
• 4 Cups powdered sugar, sifted
• 1 Teaspoon vanilla extract
• 1 Teaspoon ground cinnamon

Steps

1. Preheat the oven to 350°F (175°C). Grease 24 muffin cups or line them with paper liners.
2. In a medium bowl, whisk together the flour, pudding mix, crystallized ginger, cinnamon, baking soda, ground ginger, allspice, cloves, and salt. Set aside.
3. In a large bowl, beat the softened butter, white sugar, and packed brown sugar with an electric mixer until light and fluffy. This should take about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Beat in the pumpkin puree and vanilla extract with the last egg until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake in the preheated oven for about 20 minutes, or until the tops are golden and spring back when lightly pressed.
7. Allow the cupcakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, beating until fluffy. Mix in the vanilla extract and cinnamon until well combined.
9. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. Optionally, garnish with a sprinkle of cinnamon or a small piece of crystallized ginger.

Enjoy your homemade Pumpkin Spice Ginger Cupcakes with Cream Cheese Frosting!