Monday, June 6, 2011
Pumpkin Ginger Cupcakes
That along with being covered in cream cheese frosting make these an awesome treat.
You will need a cupcake pan that fits 12 regular size cupcakes.
Fill those with liners.
Preheat your oven to 325 degrees Fahrenheit.
1-1/2 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 cup(1 stick) butter, melted and cooled slightly
1 cup sugar
1 cup pureed pumpkin
3 large eggs
1/4 cup crystallized ginger cut into 1/8-1/4 inch pieces
Mix the flour, baking powder, baking soda, salt, cinnamon, and ground ginger in a bowl.
In another bowl, beat the melted butter, sugar, and pumpkin until smooth.
Mix in the eggs and crystallized ginger.
Gradually mix in the flour mixture.
The batter will be nice and thick.
Divide the batter evenly into the liners.
You will need about 1/4 cup for each.
Bake about 25 minutes until the tops are firm and poking them with a toothpick yields a clean toothpick.
Cool on a wire rack for 10 minutes.
Remove from pan.
Let cool while you make the frosting.
CREAM CHEESE FROSTING-
1/2 cup softened butter
6 oz softened cream cheese
1 teaspoon vanilla extract
3 cups powdered sugar
1/2- 1 teaspoon cinnamon
1-2 teaspoons milk
In a bowl, add the butter, cream cheese, vanilla extract, and powdered sugar. Beat until smooth.
Take 1/4 cup frosting and put it into another bowl.
Add the cinnamon and milk and blend well.
Frost the cooled cupcakes with the frosting.
With the remaining cinnamon frosting you can either do what I did in the picture. Which is to put small dollops in the center of each cupcake and take a toothpick and draw lines through it to make swirls and look like stars.
You can also put the frosing into a pastry bag and draw 2 circles on the top and run a toothpick through the circles to get a spiderweb effect.
No matter how you do it, it will be yummy!
You can store them for 3 days at room temperature. After that, due to the cream cheese frosting, you need to refrigerate.