Pumpkin-Ginger Cupcakes

This recipe comes from the December/January issue of allrecipes magazine. I was draw to it because of the pumpkin. There's just something about the holidays that makes me gravitate toward pumpkin. How about you?

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.

Pumpkin Spice Cupcakes

I found this recipe in the October 2017 issue of Good Housekeeping magazine. I can't wait to give it a try!

Pumpkin Spice Cupcakes

1 1/2 cups all-purpose flour
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup pure pumpkin
2 tablespoons molasses (not blackstrap)
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs

Preheat oven to 350 degrees.

Line a 12-cup muffin pan with paper liners.

Whisk flour, pumpkin pie spice, baking powder, baking soda and salt. 

In another bowl, combine pumpkin, molasses and vanilla.

Beat butter and sugar with an electric mixer on medium speed. Beat until light and fluffy, about three minutes. Reduce speed to low and beat in eggs, one at a time. Then alternately add flour and pumpkin mixture, beating until just combined.

Divide batter among muffin pan cups (heaping 1/4 cup each) and bake until toothpick inserted into center comes out clean, about 25 to 30 minutes. Transfer to wire rack; let cool 5 minutes before removing cupcakes from pan to cool completely.

To serve, frost cupcakes with Cream Cheese Frosting.

Cream Cheese Frosting

4 oz. cream cheese (at room temperature)
2 tablespoons butter (at room temperature)
2 cups Confectioners' sugar
1 teaspoon vanilla

Using an electric mixer, beat cream cheese and butter until light and fluffy. Gradually beat in confectioners' sugar and vanilla extract until light and fluffy.

Makes 1 1/2 cups.

McCormick Red Velvet Cupcakes

I found this recipe in the February 2013 issue of Good Housekeeping magazine. I’ve also seen it in several other magazines. It’s included in an advertisement for McCormick Pure Vanilla Extract.

Anybody else love red velvet cake and cupcakes? Yeah. I thought so. Just don’t wait around until another Valentine’s Day or Christmas. Go ahead. Indulge.

McCormick Red Velvet Cupcakes

2 ½ cups flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
½ cup milk
1 bottle (1 oz.) McCormick Red Food Color
2 teaspoons McCormick Pure Vanilla Extract
Vanilla Cream Cheese Frosting

Mix flour, cocoa powder, baking soda and salt. Set aside.

Beat butter and sugar with electric mixer on medium speed for 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed. Spoon into paper-lined muffin cups, filling each cup 1/3 full.

Bake in preheated 350 degrees oven 20 to 25 minutes. Cool in pans 5 minutes. Remove from pans; cool completely. Spread with Vanilla Cream Cheese Frosting.

Makes 30 cupcakes.

Vanilla Cream Cheese Frosting

1 package (8 oz.) cream cheese, softened
4 tablespoons butter, softened
2 tablespoons sour cream
2 teaspoons McCormick Pure Vanilla Extract
1 box (16 oz.) confectioners’ sugar

Beat cream cheese, butter, sour cream and vanilla extract until light and fluffy. Gradually beat in confectioners’ sugar until smooth.

Hershey's "Perfectly Chocolate" Chocolate Cake

Last night I went to Fabulous Fourth Friday's launch event. It was wonderful! Ashlee Kozel, owner of The Dandy Lion Boutique, made these fabulous desserts for us to eat while we watched a small fashion show. She baked the cupcakes in mason jars to celebrate Mardis Gras and the night's theme. Really! Mason jars. The cupcakes were so moist and yummy. I wonder if she has any left? LOL

Hershey's "Perfectly Chocolate" Chocolate Cake

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons vanilla extract
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 cup boiling water

Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed of mixer for 2 minutes. Stir in boiling water. Batter will be thin.

Pour batter into prepared pans.

For CUPCAKES: Line muffin cups with paper bake cups.

Bake 30-35 minutes.

Ashlee baked her cupcakes in the mason jars, without paper bake cups. Then she added a wonderful frosting -- but she didn't share that recipe. It was yummy white with sprinkles on top.