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