Pumpkin Ginger Cupcake Recipe

Pumpkin Ginger Cupcake Recipe
Serves 20
·         2 cups all-purpose 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, room temperature
·         1 cup white sugar
·         1 cup packed brown sugar
·         4 eggs
·         1 teaspoon vanilla extract
·         1 (15 ounce) can pumpkin puree


Preheat an oven to 350 degrees F and grease 20 muffin cups then whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
Beat the butter, white sugar, and brown sugar with an electric mixer in a bowl until fluffy. The Add the room-temperature eggs one at a time, then 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 cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20-25 minutes. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

Serve and enjoy the Pumpkin Ginger Cupcake Recipe Dessert

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