Pumpkin Ginger Cupcakes
Moist and spiced pumpkin ginger cupcakes topped with creamy frosting — the perfect cozy dessert for fall gatherings.
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Servings: 12 cupcakes
Calories: 260kcal
Cost: $8 – $10
Equipment
- 1 Muffin tin Standard 12-cup
- 12 Cupcake liners Paper or reusable
- 2 Mixing bowls One large, one medium
- 1 Whisk For blending wet ingredients
- 1 Sifter For even spice distribution
- 1 Measuring cup set Dry and liquid
- 1 Measuring spoon set For spices and extracts
- 1 Electric mixer For smooth frosting
- 1 Cooling rack Cool cupcakes completely
- 1 Offset spatula For frosting
Ingredients
- 1 ½ cups All-purpose flour Sifted
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Ground ginger Add more for spicier flavor
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Cloves Optional
- ½ teaspoon Sea salt
- ¾ cup Granulated sugar
- ½ cup Brown sugar Packed
- 2 large Eggs Room temperature
- ¾ cup Pumpkin puree Not pie filling
- ½ cup Vegetable oil
- 1 teaspoon Vanilla extract
- 8 oz Cream cheese For frosting
- 4 tablespoon Butter Softened
- 1 ½ cups Powdered sugar Sifted
- 1 tablespoon Fresh ginger Optional, grated for frosting
Instructions
- Sift flour, baking powder, soda, and spices.
- Whisk pumpkin, sugars, eggs, oil, and vanilla.
- Combine wet and dry until smooth.
- Fill liners and bake at 350°F for 20 min.
- Cool cupcakes on rack.
- Beat frosting ingredients until creamy.
- Frost cupcakes and garnish with candied ginger.
Notes
These cupcakes can be made a day ahead and frosted just before serving. Candied ginger adds a zesty crunch on top!
Nutrition
Serving: 80g | Calories: 260kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 180mg | Potassium: 120mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2100IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1.2mg