PUMPKIN GINGER CUPCAKES
These are Delicious, We have Never made it to the Frosting Stage, thats how Delicious they are!
Provided by Marlene Cummins
Categories Other Desserts
Time 40m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350. Grease 24 muffin cups, or Line with Muffin Liners. Whisk together Flour, Pudding Mix, Baking Soda, Salt, Cinnamon, Ground Ginger, Allspice, & Cloves in a Bowl; Set Aside
- 2. Beat Butter, White Sugar, & Brown Sugar with Electric Mixer in a Large Bowl until Light & Fluffy. The Mixture should be Light in Color. Add Room Temperature Eggs one at a time, allowing each to blend into the mixture, Beat the Last Egg with the Vanilla and Pumpkin Puree.Stir in the Flour Mixture, Mixing just until Incorporated. Pour Batter into the Prepared Muffin Cups
- 3. Bake in Preheated Oven until Golden & Tops Spring back when Lightly Pressed, about 20 Minutes. Cool in the Pans for 10 Minutes before Removing to Cool Completely on a Wire Rack Mini Cupcakes 350 for 15 Minutes
- 4. You can Serve these Plain or when Cool Frost with Cream Cheese Frosting.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Brett Bridges
[email protected]Yum!
Measum Shah
[email protected]These cupcakes were just okay. I thought they would be more flavorful, but they were kind of bland.
Wami
[email protected]I made these cupcakes for a bake sale, and they were a huge success! Everyone loved them, and I even got some requests for the recipe.
Nundinee Hurryman
[email protected]These cupcakes were a disappointment. They were dry and bland, and the frosting was too sweet.
Shalom Nosi
[email protected]I love pumpkin and ginger, so I knew I would love these cupcakes. I was right! They're so moist and flavorful, and the frosting is the perfect finishing touch.
Christopher Valdez
[email protected]These cupcakes were a little dry, but the frosting was amazing. I would try this recipe again, but I would make some changes to the cupcake batter.
Tshering Dekar
[email protected]Not bad!
Penny Coleman
[email protected]These cupcakes were so easy to make, and they turned out so moist and fluffy. I'll definitely be making them again.
Vignette Mallouf
[email protected]I've made these cupcakes several times now, and they're always a hit. They're the perfect combination of sweet and spicy, and the cream cheese frosting is to die for.
Thabile Maripane
[email protected]Meh.
Muneeb ur Rehamn Mughal
[email protected]These cupcakes were a bit too spicy for my taste, but my husband loved them. I think next time I'll use less ginger.
Alia Wael
[email protected]The cupcakes were moist and flavorful, and the frosting was smooth and creamy. I would highly recommend this recipe to anyone looking for a festive fall treat.
Eryka Simmons
[email protected]Easy to make and delicious! I'll definitely be making these again.
April Fisher
[email protected]I'm not usually a fan of pumpkin desserts, but these cupcakes changed my mind. The ginger added a nice spicy kick that balanced out the sweetness of the pumpkin.
Kylo Kensei
[email protected]These cupcakes were a hit at my Halloween party! I loved the unique combination of pumpkin and ginger, and the cream cheese frosting was the perfect finishing touch.