Maybe it's just part of the holiday season. Maybe it's all about cool temperatures and a roaring fire. Pumpkin speaks to coziness and contentment. Add a few more spices and everything smells wonderful and tastes divine.
This is an easy recipe. I hope you enjoy the cupcakes.
Pumpkin-Ginger Cupcakes
2 cups flour
1 (3.4-oz.) package instant butterscotch pudding mix
1/3 cup finely chopped crystallized ginger
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 cup butter, at room temperature
1 cup white sugar
4 eggs, at room temperature
1 (15-oz.) can pumpkin puree
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Grease and flour 24 muffin cups or line with paper liners.
Mix together flour, pudding mix, crystallized ginger, cinnamon, baking soda, allspice, ground ginger, salt and cloves in a bowl.
In a large bowl, beat butter and sugars with an electric mixer at medium speed until lite and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture, pumpkin, and vanilla. Mix on low speed until just incorporated. (Batter may appear curdled or separated.) Pour into prepared muffin cups.
Bake until golden and the tops spring back when lightly pressed, about 20-25 minutes. Let cool in the pans for 10 minutes, then transfer muffins to wire racks to cool completely.
Frosting
8 cups powdered sugar
3/4 cup butter, softened
1/2 cup milk
2 teaspoons vanilla extract
crystallized ginger for garnish
Beat together 2 cups of powdered sugar, butter, milk, and vanilla in a very large bowl until smooth. Beat in remaining powdered sugar until smooth, adding more milk if necessary to make frosting spreadable.
Frost cooled cupcakes and garnish with crystallized ginger.
