Remember my last pumpkin cake post? Well I finally got myself a cupcake mold and a piping bag! Yay! Since it's still Fall, I wanted to make more pumpkin stuff! So like a few days ago over at My Baking Addiction, Jamie posted these cupcakes that sounded awesome! So that's what we have today, some awesome pumpkin ginger cupcakes.
1/3 cup finely chopped crystallized ginger I used "Ginger Chews"
1/4 cup water
2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice I used ground nutmeg instead
1 cup butter, room temperature
1 cup white sugar
3/4 cup light brown sugar, packed
4 large eggs
2 teaspoons pure vanilla extract
1 (15 ounce) can pumpkin puree
For the Cream Cheese Frosting
16 ounces cream cheese, softened to room temperature
1 1/2 - 2 pounds confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
ginger syrup from above recipe
1. So I didn't find any "candied ginger" at my local Safeway Grocery store, but I found some Ginger Chews at Trader Joes. So ginger chews are different than candied ginger, as it turns out. I recommend sticking to some crystalized/candied ginger instead of the ginger candy I got.
You want to put your ginger pieces in 1/4 cup of water and put it in the microwave on high for two minutes. Set aside. You're going to reserve the liquid for the frosting later.
2. Sift the dry ingredients (flour, pudding mix, baking soda, salt, cinnamon, ground ginger and allspice) into a bowl and set aside.
3. Beat the butter and sugars until light and fluffy, about 2 minutes. Beat in eggs one at a time until thoroughly incorporated. Add in vanilla and pumpkin puree beating until combined, scraping the sides of the bowl as needed.
4. Gradually add in the flour mixture, mixing until just combined, scraping sides of bowl as needed. Beat it on low so you don't over mix your flour. I just mixed it by hand.
5. Use a small mesh sieve to strain the ginger from the sugar syrup. Keep syrup for cream cheese frosting. Mince the ginger and use a rubber spatula to gently fold it into the batter. So with the TJ Ginger Chews, they just melted into the syrup... so I have no pieces of ginger in my cupcakes. :(
6. Using a large cookie scoop (3 tablespoons) divide the batter between the prepared muffin wells. As you can see from the photo below, the batter is super thick, and a little difficult to fill the liners.
7. Bake in the preheated oven for 20-22 minutes or until golden and the tops spring back when lightly pressed. Cool in the pans for about 10 minutes before removing to cool completely on a wire rack.
8. Cream together room temperature cream cheese until the texture becomes creamy. With the mixer of low, slowly add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and ginger syrup and mix to combine.
9. Frost your cupcakes!