Pumpkin Ginger Spiced Cupcakes!

I made these cupcakes for the third time this year and let me tell you, they just keep getting better and better! I keep mixing up the frosting recipe so I'll write down what I did for this batch and below that I'll do the other frosting I've done. This cupcake recipe I got from AllRecipes.com. I'll go ahead and copy and paste the recipe below and the link to the website.

Ingredients:  WEBSITE

• 2 cups all-purpose flour
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/3 cup finely chopped crystallized ginger (I don't actually use this in my recipe mostly because I couldn't find any in the store)
• 1 cup butter, room temperature
• 1 cup white sugar
• 1 cup brown sugar
• 4 eggs, room temperature
• 1 teaspoon vanilla
• 1 (15 ounce) can pumpkin puree

Directions:

1. Preheat an oven to 350 degrees(175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whist together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the 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.

Now for the cream cheese frosting!

Ingredients:

• 1/2 cup butter,softened
• 8 ounces cream cheese
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract

Directions:

1. Beat softened butter and cream cheese until well blended.
2. Add powdered sugar and vanilla. Beat until creamy.

Now for the cinnamon buttercream frosting!

Ingredients:  WEBSITE

• 1 pound (4 cups) of powdered sugar
• 1 cup butter (I used unsalted butter)
• 2-3 teaspoons of vanilla
• 1-2 tablespoons of milk
• 1 teaspoon of ground cinnamon

Directions:

1. Mix the powdered sugar and softened butter together. Then add 2-3 teaspoons of vanilla. Start your mixer on a low speed then once everything is mixed together put the mixer on a medium speed
2.  Add 1 tablespoon of milk. Check the consistency and add more if needed. Always check the frosting before adding cinnamon.
3. Finally add the teaspoon of cinnamon. Mix on low until it's incorporated. Taste the frosting then frost the cupcakes.

So those are the recipes I used today actually. These are perfect for thanksgiving or Christmas. Very fall like, and very delicious. I won't be linking the cream cheese frosting because I used my Nana's recipe!

Now for the Favorite YouTube Video!

Favorite YouTube Video!!

Thank you for stopping by! Please leave a comment if you tried out these cupcakes!

Love you,

-Maranda M.