Pumpkin Cupcakes with Ginger Cream Cheese Frosting Recipe Recipe
Dressed up fancy for Halloween, these cupcakes make an adorable party treat. But with flavors this terrific, you’ll want to serve them all year ‘round.
Ingredients
| 1 | cup | unbleached all-purpose flour |
| 1/2 | teaspoon | baking powder |
| 1/2 | teaspoon | baking soda |
| 1/2 | teaspoon | salt |
| 1/2 | teaspoon | ground cinnamon |
| 1/2 | teaspoon | ground cloves |
| 1/2 | teaspoon | nutmeg |
| 1/2 | teaspoon | allspice |
| 1/2 | cup | packed dark brown sugar |
| 1/2 | cup | sugar |
| 1/2 | cup | vegetable oil |
| 2 | large | eggs, beaten |
| 1 | cup | cooked or canned pumpkin |
| 1 | recipe | ginger cream cheese frosting |
Directions
Preheat oven to 350 degrees.
Line a 12-cup muffin tin with paper liners or coat with cooking spray.
- In a small bowl, combine the flour, baking soda, baking powder, salt and spices.
- In a large bowl whisk together the brown sugar, granulated sugar, oil and eggs.
- Add the dry ingredients to the wet mixture and whisk until smooth.
- Stir in the pumpkin.
- Fill the muffin cups ¾ full and bake for 20–25 minutes, until cakes spring back when pressed gently in the center, or a tester inserted in the middle comes out clean.
- Remove the cupcakes from the pan and cool on a wire rack.
- Frost and decorate with ginger cream cheese frosting.
Preparation Time:
