Pumpkin Ginger Cupcakes
View original ↗
My Baking Addiction · by Jamie★ 5.0 (1)

Pumpkin Ginger Cupcakes

NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 7%
CARBS 69G66% OF CAL
2G FIBER9G OTHER58G TOTAL SUGAR
FAT 15G33% OF CAL
9G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Autumn-spiced cupcakes with pumpkin, ginger, and cinnamon, topped with cream cheese frosting. Seasonal and comforting.

dessertamericanbaked goodvegetarian
View the full recipe on My Baking Addiction →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 24
  • 1/3 cup finely chopped crystallized ginger
  • 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
  • 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
  • 16 ounces cream cheese (softened to room temperature)
  • 1/2 cup unsalted butter (softened to room temperature)
  • 1 1/2 - 2 pounds confectioners’ sugar (sifted)
  • 1 teaspoon pure vanilla extract
  • ginger syrup from above recipe
PREP
30M
SODIUM
326MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.