Pumpkin Ginger Cupcakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. flour
1 pkg instant butterscotch pudding mix
2 tsp. baking soda
1/4 tsp. salt
1 Tbs. ground cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/3 c. finely chopped crystallized ginger, optional
1c. butter, room temperature
1c. white sugar
1c. brown sugar
4 eggs, room temperature
1 tsp. vanilla extract
15 oz pumpkin
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Directions: |
Directions:Preheat oven to 350º. Line 24 muffin tins with paper liners. Whisk together dry ingredients in a bowl and set aside.
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 with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups. Bake 20-25 minutes or until toothpick comes out clean.
If desired pipe cream cheese frosting on top:
8oz cream cheese
1/2c. butter
3 c. powdered sugar or more for consistency desired
1/2 tsp. vanilla |
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Number Of
Servings: |
Number Of
Servings:24+ |
Personal
Notes: |
Personal
Notes: *These took longer to bake than the 20 minutes in the original recipe. THEY ARE AWESOME!
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