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Gingery pumpkin cupcakes recipe

Gingery pumpkin cupcakes recipe

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  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Ginger cake

These cupcakes are light, moist, fluffy and packed full of flavour. Enjoy them for dessert, afternoon tea or elevenses.

780 people made this

IngredientsMakes: 24

  • 250g plain flour
  • 100g instant butterscotch dessert mix, such as Angel Delight
  • 2 teaspoons bicarbonate of soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 25g finely chopped crystallised ginger
  • 225g unsalted butter, room temperature
  • 200g caster sugar
  • 220g dark brown soft sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 425g pumpkin puree

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat an oven to 180 C / Gas 4. Grease 24 muffin holes or line with paper cases. Whisk together the flour, dessert mix, bicarbonate of soda, salt, cinnamon, ground ginger, allspice, cloves and crystallised ginger in a bowl; set aside.
  2. Beat the butter, caster sugar and dark brown soft sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. 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 puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin tins.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

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Reviews & ratingsAverage global rating:(912)

Reviews in English (695)

really good did them for halloween!!!!!!-06 Nov 2011

by Taryn It Up

I loved these. I followed the recipe, minus the crystalized ginger. Still VERY good! Moist, delicious cupcakes with the taste of the season in them. I made a simple cream cheese frosting with 4oz cream cheese, 1/2 cup butter, 2 cups powdered sugar, 1 tsp vanilla, 1 tsp cinnamon. What a hit with everyone!-28 Oct 2008

by Lisa Lewis

Hi. I'm the creater of this recipe; here are some helpful hints:For those of you who tossed the batter because it was thick - so sorry! It IS thick - pumkin and pudding mix do that. For those of you in the future who get worried, don't!*****Some people have commented on the difficulty of finding crystalized ginger. It's the same as candied ginger, sugared ginger, or ginger chips - they are all just different names/sizes. The two best places I can always find it, and really inexpensively, are Publix, in the bulk items ($5 a pound) and World Market - $3 for a jar or the ginger chips by the Ginger People (they sell them on their website, too, but they are a little more$).*****If you are getting more of a muffin than a cupcake, you're not creaming your sugar and butter long enough. It should be really fluffy. You'll probably want to scoop the batter into the tins.-27 Oct 2008

Pumpkin Cupcakes with Sweet Ginger Frosting

Deliciously spiced, mini pumpkin cupcakes topped with a puff of ginger frosting and drizzled with caramel.


  • ½ cups Unsalted Butter, Softened
  • ¾ cups Granulated Sugar
  • 1 cup Canned Pumpkin Puree
  • 2 whole Large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Salt
  • 1 teaspoon Pumpkin Pie Spice
  • ½ cups Milk
  • 8 ounces, weight Mascarpone Cheese Softened
  • 4 ounces, weight Cream Cheese, Softened
  • 1 cup Confectioners Sugar
  • 1 teaspoon Vanilla Paste
  • ¾ teaspoons Ground Ginger
  • 3 Tablespoons Unsalted Butter
  • ½ cups Packed Light Brown Sugar
  • ¼ cups Evaporated Milk


For the cupcakes:
Preheat oven to 350 F.

In a large bowl, cream together the butter and granulated sugar until fluffy. Beat in the pumpkin puree. Add the eggs one at a time beat well after each addition. Beat in the vanilla extract. Set aside.

Measure flour by fluffing it with a fork then lightly spooning it into a dry measuring cup and leveling the top with the back of a knife. Combine the flour, baking soda, salt, and pumpkin pie spice in a medium bowl stir with a fork or whisk. Gradually add the flour mixture to the pumpkin mixture alternating with the milk. Begin and end with the flour mixture.

Line your mini muffin pans with paper cups (recipe makes roughly 42 mini cupcakes). Spoon 2 teaspoons of batter into each cup. Bake for 15 to 20 minutes or until a cupcake springs back when touched. Remove from oven.

Immediately remove cupcakes from pans and allow them to cool completely on a wire rack.

For the frosting:
In a mixing bowl using an electric mixer, beat the mascarpone and cream cheese on medium speed until fluffy. Add the confectioners’ sugar and beat on low until smooth. Beat in vanilla extract and ground ginger just until incorporated. Spread the frosting over cooled cupcakes.

For the caramel:
Melt the butter in a small saucepan over medium heat. Add brown sugar and stir well with a silicone spatula. Bring mixture to a boil over medium heat. Boil until sugar is dissolved, stirring occasionally. Stir in evaporated milk and let the mixture boil for 2 minutes. Drizzle caramel over the frosting.

Note: To make regular sized cupcakes, line a 12 cup muffin pan with paper liners. spoon ¼ cup batter into each cup. Bake cupcakes for 20 to 25 minutes.

How to Make Pumpkin Cupcakes from Scratch

We love these simple, fall inspired cupcakes. They are packed with flavor thanks to pumpkin puree, brown sugar, butter and lots of warm spices like cinnamon, ginger and nutmeg. You can used canned pumpkin puree or try making your own. Here’s our tutorial for making homemade pumpkin puree, if you want to give it a try.

The moment these cupcakes cool after baking we slather perfectly smooth cream cheese frosting on top and sprinkle with even more spices. You will love them! Everyone we have served these to, has loved them. Adam’s family has even requested them on multiple occasions ?

As I’ve already mentioned, these cupcakes are so simple to make. All you need is a hand blender and a couple of bowls and you are on your way to making them at home.

To make the cupcake batter, whisk or sift dry ingredients together — we use flour, baking powder, baking soda and a mixture of warm fall spices. We make our own spice blend, but you can swap it out for your favorite store-bought pumpkin spice blend.

Next, we beat butter with brown sugar, vanilla, eggs, and a whole cup of pumpkin puree. That cup of puree goes a long way to making these cupcakes flavorful and moist inside.

To finish the batter, gently combine the dry ingredients with the pumpkin mixture and you are ready to bake. When they are baked and cooled, we add a simple cream cheese frosting on top. You will love it!

Recipe Summary

  • 4 eggs, slightly beaten
  • ¾ cup Mazola® Vegetable Plus! Oil
  • 2 cups sugar
  • 1 (15 ounce) can pumpkin
  • 1 ¾ cups all-purpose flour
  • ¼ cup Argo® OR Kingsford's® Corn Starch
  • 4 teaspoons Spice Islands® Pumpkin Pie Spice
  • 2 teaspoons Argo® Baking Powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 (8 ounce) package cream cheese, softened
  • 3 tablespoons butter OR margarine, softened
  • 1 tablespoon orange juice
  • 2 teaspoons Spice Islands® 100% Pure Bourbon Vanilla Extract
  • 1 ½ teaspoons freshly grated orange peel
  • 4 cups powdered sugar

To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.

To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.

How to make Cream Cheese Frosting:

Use your mixer to combine powdered sugar, cream cheese, butter, vanilla and salt. You can certainly spread the frosting on the cupcakes in whatever fashion appeals to you. Or you can use a piping bag and a swirl tip to pipe the frosting onto the cupcakes in a fancier way.

Garnish your Pumpkin Cupcakes with Cream Cheese Frosting with whatever you’d like. Little candy pumpkins look cute on top. But you can always opt for fall-colored sprinkles, candy corn or miniature pumpkin cookies. Of course, these cupcakes are perfectly delicious on their own without any extra adornments too!

Take a bite out of fall and bake some Pumpkin Cupcakes with Cream Cheese Frosting. Enjoy!

  • Whisk together whole wheat flour and baking soda
  • In a separate bowl, beat peanut butter and vegetable oil until smooth
  • Beat in pumpkin, honey, and egg
  • Add flour mixture and beat until just combined
  • Divide batter among 6 muffin cups lined with paper liners
  • Bake 22 – 25 minutes cool completely
  • To make the frosting, beat cream cheese and peanut butter
  • Top each cooled pupcake with a mound of frosting
  • Decorate with Old Mother Hubbard P-Nuttier Dog Biscuits

Pumpkin Cheesecake Swirl Cupcakes Recipe

So lately I’ve been hooked on a new show. Summer’s are always kind of brutal for TV, so I turn to Netflix and such to get me through. One show that I know so many people love that I never even tried to watch was Grey’s Anatomy. I’m not sure why, it just had never appealed to me.

Well, summer tv got bad enough towards the end that I finally caved. I figured it’d be good to get me through to the start of the new seasons of everything. Now the joke’s on me because I’m totally hooked! All my shows are coming back on and I’m totally uninterested because I’m in love with Meredith and Derek. I’m now in season 8 and the only show I’m really willing to take a break from it for for is Outlander. The binging is real and totally a problem.

Speaking of binging, these cupcakes are totally bing-worthy as well. Not only is pumpkin one of the best parts of fall, they combine both cake and cheesecake into one – with such little effort! How could you resist? Why would you want to?!

These cupcakes start with the cupcake and cheesecake base. The cheesecake mixture and cake mixture are both made separately and then layered into the cupcake liners. Because I’m a fan of more layers, there’s three layers of cake and two layers of cheesecake in each one. Ultimately you end up with a nice amount of cheesecake swirled through the cupcakes so every bite ensures you get both.

Of course these cupcakes use both Challenge Butter and Cream Cheese. They are both such great quality dairy products. The butter is 100% real cream and farm to fridge in two days. It really is so creamy! I always love that when I soften it to room temperature to bake with, I can really tell just how creamy it is and it stays that way, unlike other brands.

The Challenge Cream Cheese was also used in the classic cream cheese frosting on top. It’s as close to homemade as it gets with nothing artificial and no added hormones. I’m a big fan! The frosting itself is a simple classic with a touch of cinnamon to compliment the spices in the cupcake. I love the addition of it to the cupcakes! I used a little less frosting per cupcake than I normally do just because there’s so much awesomeness in the cupcake, I didn’t want the frosting to over power it.

The final cupcakes scream fall and are a such a great way to get your fix of two things – cake and cheesecake – all at once! They are fairly easy to put together and a great treat for sharing for the holidays! I hope you enjoy them as much as we did!

Gingerbread Cupcakes

What may look like your typical gingerbread cupcake is anything but average.

Deep inside each super-moist crumb you’ll taste cinnamon, ginger, and other warming winter spices. The taste of molasses is pungent, yet not overpowering in the slightest. Buttery and rich, these easy cupcakes are Christmas in a wrapper. There are no flavors I associate more with the holidays than cinnamon, ginger, and molasses.

It took me a few tries to perfect this gingerbread cupcake recipe. I used some trusty trial-and-error techniques to find the perfect ratio of ingredients. The cupcake batter starts with creamed butter. Batch #1 was made with oil instead of butter. Oh my gosh. The batter separated and the cupcakes were so oily, they were impossible to pick up and eat! Batch #2 was made with less oil. Dry. Dry as a bone! Batch #3 was made with melted butter and more flour. Again, oily.

(About to give up at this point, but my gingerbread perseverance pushed me through.)

Batch #4 won. Creamed butter! Brown sugar and molasses are the sweetening (and flavoring) agents in this cupcake recipe. Not only that, brown sugar brings moisture to the baked cupcake. Since you’re not using oil (which is more moisture-rich than butter), brown sugar is a simple way to not only sweeten the cupcake, but to leave a moist texture as well.

The rest of the cupcake ingredients are quite standard: flour, spices, milk, leaveners, egg. Use room temperature egg for this cupcake batter. Surely you saw what happened when I didn’t use room temperature egg in this cupcake post, right? Though not necessary for all cupcake and cake recipes, I prefer to use room temperature egg(s) when the rest of my ingredients are room temperature. This allows the egg to incorporate easier into the batter.

I top the flavorful gingerbread cupcakes with my favorite cream cheese frosting. The frosting is quite similar to the cream cheese frosting I slather on my Chocolate Gingerbread Bundt Cake. I simply increased the cream cheese for a thicker consistency. If you love cream cheese frosting, this is a recipe you need.

Frost the gingerbread cupcakes – I used my Wilton #12 tip for piping, though you could simply frost them with a knife or your favorite piping tip.

I know you’re wondering about the adorable little gingerbread men decor, right? They kind of steal the show. Found them for super cheap at Michael’s craft store. You can buy them here or even some adorable candy canes right here!

You could also decorate the cupcakes with festive holiday sprinkles, mini chocolate chips, or even flavor the cream cheese frosting with maple extract or a sprinkle of cinnamon. You could even do a simple whipped cream topping as well. I’m pretty certain gingerbread goes with everything.

If you’re a gingerbread lover, you have to try these holiday cupcakes. Crowned with tangy cream cheese frosting, each bite is super moist and high in gingery flavor. Sugar and spice at its finest!

PS: See how to make them mini size in my recipe notes below!

Spiderweb Pumpkin Ginger Cupcakes

The cream cheese frosting on these deep golden orange cupcakes is decorated with a spiderweb design that is surprisingly easy to make. They are perfect for Halloween, of course, but really fit in throughout the “chilly” season. Chopped crystallized ginger adds a hot, spicy kick to the cupcakes, and it could also be used on top of the frosting as an alternative to the spiderweb decoration.

Recipe Course dessert, snack

Dietary Consideration halal, kosher, vegetarian

Taste and Texture spiced, sweet

Type of Dish cake, dessert


  • 1½ cups unbleached all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ cup (1 stick) unsalted butter , melted and cooled slightly
  • 1 cup sugar
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 3 large eggs
  • ¼ cup (about 1¼ ounces) crystallized ginger cut into 1/8- to ¼-inch pieces
  • 1 recipe Cream Cheese Frosting, at room temperature
  • ½ to 1 teaspoon ground cinnamon
  • 1 to 2 teaspoons whole milk


Make the cupcakes. Position a rack in the middle of the oven. Preheat the oven to 325°F. Line 12 muffin tin cups with paper cupcake liners.

Sift the flour, baking powder, baking soda, salt, cinnamon, and ginger into a medium bowl and set aside. In a large bowl, using an electric mixer on low-medium speed, beat the melted butter, sugar, and pumpkin until smoothly blended. Mix in the eggs and crystallized ginger. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick. Fill each paper liner with a generous ¼ cup of batter, to about ½ inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack.

Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completely.

Frost the cupcakes. Transfer ¼ cup of the frosting to a small bowl, and stir in enough cinnamon to make the frosting a light brown color and enough milk to make a thick but pourable frosting. Set aside to use for the spiderweb decoration. Use a small spatula to spread a scant 1/4 cup of the remaining frosting on top of each cupcake in a smooth even layer. Cleaning the spatula often against the side of the bowl will help you spread the frosting smoothly.

Spoon the reserved cinnamon frosting into a small self-sealing freezer bag. Press out the excess air and seal the bag. Cut a tiny hole in one corner of the bag, about 1/16 inch long. Hold the bag about ½ inch above a cupcake and slowly pipe 2 circles, one inside the other, on the frosting. Pipe a dot of the frosting in the center. Using a toothpick, and beginning at the center, draw the tip gently through the frosting toward the edge of the cupcake. Move the toothpick about ¾ inch away and, beginning at the edge of the cupcake, draw it toward the center. Continue pulling shallow lines, alternating the direction of the toothpick, around the top of the cupcake, to form a web pattern. Repeat with the remaining cupcakes.

The cupcakes can be loosely covered and stored at room temperature for up to 3 days.

Pumpkin Spice Cupcakes

Cake flour makes these Pumpkin Spice Cupcakes exceptionally soft, exactly what you want when you bite into a cupcake. The canned pure pumpkin and vegetable oil used in the batter give the cupcakes a moistness reminiscent of a pumpkin muffin, but the tenderness of the crumb is unmistakably that of a cupcake. Rather than using 5 different spices to flavor the cake, we only call for cinnamon and pumpkin pie spice because the blend of spices used to make pumpkin pie spice is all that&rsquos needed to achieve the right taste. Sitting atop each cupcake is a tangy pumpkin frosting packed with cream cheese and spiced with cinnamon and nutmeg. The recipe is written in such a way that you will use an entire 15-ounce can of pure pumpkin between the cupcake batter and pumpkin frosting, ensuring that you don&rsquot waste a bit of the pumpkin you buy. Separately, each component is delicious, but together, the cupcakes and the pumpkin frosting come together into something irresistible.