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Pumpkin Ginger Cupcakes with Ginger Cream Cheese Frosting

My Baking Addiction
  • 50 minutes
  • Serves 24

INGREDIENTS

For the Cupcakes

1/3 cup

finely chopped crystallized ginger

1/4 cup

water

2 cups

all-purpose flour

1 3.4 ounce package

instant butterscotch pudding mix

2 tsp

baking soda

1/2 tsp

kosher salt

1 tbsp

ground cinnamon

1/2 tsp

ground ginger

1/2 tsp

ground allspice

1 cup

butter, room temperature

1 cup

white sugar

3/4 cup

light brown sugar, packed

4

large eggs

2 tsp

pure vanilla extract

1 15 ounce can

pumpkin puree

For the Cream Cheese Frosting

16 oz

cream cheese, softened to room temperature

1/2 cup

unsalted butter, softened to room temperature

1 lb

confectioners’ sugar, sifted

1 tsp

pure vanilla extract

ginger syrup from above recipe