Thanks to OXO for once again including us in Cookies for Kids’ Cancer! We love our new cupcake set, and especially love the cause it represents!
We made these delicious cupcakes with this delicious cream cheese frosting. Perfect for the holidays 🙂
Pumpkin Ginger Cupcakes
2 cups AP flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup finely chopped crystallized ginger
1 cup butter, at room temperature
1 cup sugar
1 cup packed brown sugar
4 eggs, at room temperature
1 teaspoon pure vanilla extract
1 (15 ounce) can pumpkin puree
Preheat an oven to 350 degrees. Line 24 muffin tins with paper liners. Whisk together flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger; set aside.
Beat 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 eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla and pumpkin puree with the last egg. Stir in flour mixture, mixing until just incorporated. Pour the batter into prepared muffin cups.
Bake until golden brown, about 20 minutes. Cool in pans for 10 minutes before removing to cool completely on a wire rack.