Just because Thanksgiving is over…
…Doesn’t mean that we can just forget about our favorite pumpkin desserts. This week, I was reminded of my love for pumpkin. I was casually perusing the grocery aisles at Target, when I laid my eyes on a whopping 30 oz can of pumpkin puree on sale! I could not let this opportunity pass me by…I had to do it. As I lugged this bad boy home with me, I came up with just the thing to make: my favorite pumpkin ginger cupcakes.
Flavored with rich cinnamon and spicy ginger, these cupcakes are packed with the warm aromas of the holidays. I first made these back in college for a birthday party (turned all-night rager) where I became forever known as the “the girl who made those amazing cupcakes.” When you can get a bunch of drunk college kids to remember your baked goods, that is what I call success.
These cupcakes are incredibly moist. Here’s the secret to getting that moist and tender crumb: pudding mix. The original recipe calls for butterscotch pudding mix. However, from my experiences, this particular flavor is pretty hard to find. Therefore, I have substituted the butterscotch pudding with Royal Flan Pudding mix, which is available at most grocery stores and yields the same perfectly moist and flavorful cupcakes.
To decorate, I piped the tops of the cupcakes with mini rosettes using a small star tip. Then I finished them off with a sprinkling of white chocolate shavings. Don’t they look like fluffy little snowballs?
Pumpkin Ginger Cupcakes
Adapted from Oviedogirl at AllRecipes
Makes 24 cupcakes
2 cups all-purpose flour
1 (3.4 oz) package instant flan or butterscotch pudding mix
2 tsp baking soda
1/4 tsp salt
2 Tbsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp ground ginger
1 cup unsalted butter at room temperature
1 cup white sugar
1 cup packed brown sugar
1 tsp vanilla extract
1 (15 oz) can pumpkin puree
Preheat oven to 350 degrees F. Sift all dry ingredients together, from flour to ground ginger. In a large bowl, cream butter and both sugars until fluffy and distinctly light in color. Beat in eggs one at a time until fully incorporated, followed by vanilla and pumpkin puree. Fold in dry ingredients just until combined. Do not overmix. Pour batter into prepared muffin cups.
Bake for 20 minutes or until the cupcake springs back when pressed. Let cool completely on a cooling rack before frosting.
Cream Cheese Frosting:
2 (8 oz) packages of cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar, sifted
2 tsp vanilla extract
To prepare frosting, beat butter, cream cheese, powdered sugar, and vanilla extract until stiff. Test by swiping finger through frosting and turning it upside down. If frosting is standing straight up on your fingertip, then it is ready.