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Pumpkin Ginger Cupcakes with Maple Buttercream

Tanya Schroeder
  • 2018 minutes
  • Serves 72

INGREDIENTS

2 cups

flour

1 3.4 ounce package

butterscotch instant pudding mix

2 tsp

baking soda

1/3 tsp

salt

1 tbsp

cinnamon

1 1/4 tsp

ginger

1/2 tsp

allspice

1/4 tsp

cloves

1 cup

butter, softenend

1 cup

white sugar

1 cup

brown sugar

4

eggs

1 tsp

vanilla

1 15 ounce can

pumpkin puree

For the buttercream

1 cup

butter, softened and unsalted

1 cup

shortening

1/2 tsp

salt

1 tsp

vanilla

8 cups

powdered sugar

1/2 cup

water or milk

4 tbsp

pure maple syrup.