Pumpkin Ginger Cupcakes Recipe

Hi. I'm the creater of this recipe; here are some helpful hints: For those of you who tossed the batter because it was thick - so sorry! It IS thick - pumkin and pudding mix do that. For those of you in the future who get worried, don't! ***** Some people have commented on the difficulty of finding crystalized ginger. It's the same as candied ginger, sugared ginger, or ginger chips - they are all just different names/sizes. The two best places I can always find it, and really inexpensively, are Publix, in the bulk items ($5 a pound) and World Market - $3 for a jar or the ginger chips by the Ginger People (they sell them on their website, too, but they are a little more$). ***** If you are getting more of a muffin than a cupcake, you're not creaming your sugar and butter long enough. It should be really fluffy. You'll probably want to scoop the batter into the tins.

I have made these at least three or more times already, and I follow the recipe exactly except once I didn’t wait for the eggs to come to temp, and they rose even better that time. I just made them again, with a new container of baking soda this time, but they didn’t rise like that one time I used cold eggs. I am careful to just mix everything up just until it looks mostly incorporated, then I finish mixing it up by spatula to be sure the flour gets into the wetness. (Less mixing usually makes them rise more. ) They are still moist and delicious! I did candy my own ginger root this time, though, using a recipe on this site, and I always frost them in Vanilla Chai Buttercream Frosting by Spice Islands on here. They are really good without any frosting, too. My youngest couldn’t wait to snag one before I frosted it this time. They freeze wonderfully! The flavors get even better over the next few days, too. Confidently make some at Halloween and freeze half of them until Thanksgiving, just be sure to cover them up well in the meantime.

Made them twice. First time with the pudding mix as suggested. Very tasty but a little goo in the middle. Almost seemed like they were under cooked, so. . . . Second time I made them without pudding mix. Still very tasty but fluffier without the goo. I did however cook them for more like 35-40 minutes to get a good spring back when touched. Also - putting one small piece of the the UNCOOKED crystallized ginger on the top of each muffin really adds a *PUNCH*! Yummm!

These cupcakes are delicious, full of flavor and bake up much lighter than you think they will. I used another reviewers suggestion to use a cookie scoop to fill the cupcake papers and it was very helpful. Although the batter is very thick, you'll notice when scooping that it's very light if you've properly creamed the butter and sugar, then slowly added the flour only mixing until no dry ingredients show. I didn't have crystallized ginger at the time so upped the dry ginger (my tween daughter loved them) but recommend using the candied ginger for the extra kick of flavor. We frosted with orange tinted cream cheese frosting and used a black piped icing around the edges that we pulled thru (using a toothpick) to look like spider webs for Halloween. A keeper.

I made these and they were amazing. I used vanilla pudding instead of butterscotch because no one in my house likes butterscotch. I added a little extra ginger because I couldn't find any crystalized ginger anywhere. I also made a cream cheese frosting with about a 1/4 teaspoon of minced ginger in it. They came absolutely delicious.

These cupcakes w/cc icing or muffins are scrumptuous. Yes the batter is thick . I bake 23-25 minutes. I have made this recipe several times and my modified version is this: for 1/2 c. Of butter I substitute 1/3 c. Applesauce. I also reduce the amount of overall sugar. I used kitchen shears instead of a food processor and it seemed easier this year; less of a gummy mess. Usually 1/4 c. batter in each muffin tin produces 24. So good either with or without icing!

With a pair of leftover roasted sweet potatoes to use up, I chose this recipe to modify. Based on reviews, I decided to skip the frosting and add a streusel topping. I was out of candied ginger but had a bag of Trader Joe's spiced pecans, which I chopped and used half in the batter and half in the streusel -- it worked out brilliantly!

Excellent! 1/2 recipe = 15 cupcakes (filled 1/2 - 3/4 full). Followed the very helpful baking suggestions in the review from cupcakegirl2. Used cream cheese frosting (1/2 recipe). (Split the pudding mix in two portions, saved 1/2 to use next time.) Will make again.

I just made these today, and wow -- these are so good! Hubby pronounced them good as well. I changed the sugars to Stevia and coconut sugar because I'm diabetic, and the AP flour to Swan's cake flour because I'm curious to see if it made a difference. I tried to not over mix in my stand mixer, because of the cake flour; it was a very moist, substantial batter, and I'm glad I piped it into the muffin liners (sprayed w/Pam), as it made it a faster clean up, and you can see from the photo I posted, it baked up very nicely, and would look picture perfect if frosted. The only thing I would do differently, is add more candied ginger, and maybe throw in chopped pecans. It took roughly 15 mins in my oven @ 350F, and the tops did spring back when touched lightly. It was so moist, and flavorful that I did not bother to frost it because I ran out of time. Thankfully, my Navy commissary sells candied ginger because of the upcoming holidays, so I stocked up, and will be good for a while. Thank you for sharing, this will be my go-to recipe for delicious pumpkin cupcakes.

These were a hit! I will definitely make these again. I read the comments first so turned the temp down to 325 and cooked a bit longer. Frosted with a burnt butter frosting and topped with sugared ginger. My only disappointment was I diced up candied ginger, but it softened so much during the baking you didn't even notice it. Highly recommend!

I made these cupcakes as written with the Crystalized ginger and it was unbelievably delicious. I fould the ginger in my supermarket in the bulk nuts and spice area that many places are now including. I did find that some of the cupcakes were baked well and others were a bit dense. I couldn't find instant butterscotch pudding so I used the cook & serve version. This may have cause the inconsistency in the results. I will definitely make again and use instand pudding to see if this helps. I did find Pumpkin pie spice instant pudding that could be another variation (but maybe cut back on spices) Nevertheless, the results were delicious. I really feel the ginger makes a big difference, so do try to find it if you can. I topped the cupcakes with a Swiss Meringue Buttercream recipe from this site, adding some cinnamon to the buttercream for kicks. This frosting is less sweet than the powdered sugar American buttercream and holds its shape very well, even when it's hot out.

Came together so quickly and easily.

I make this every Thanksgiving and it is a definite favorite! The warm flavors marry beautifully. I pair it with a ginger butter cream icing.

I make it every year for my coworker's birthday and our work pot luck. They love it!

I made these for an event and to my surprise, it was a crowd pleaser. Everyone wanted the recipe and i have had request to make them.

These are the best cupcakes I've ever made! The texture and moisture is exceptional. I followed the recipe exactly. The batter did not seem overly thick to me (as it has to some reviewers), but I was using a Kitchenaid mixer, so maybe everything got smoother than it does with a hand-held. I found the crystalized ginger at Trader Joe's and diced up some extra to sprinkle on top of the frosting.

I added ginger syrup into my cream cheese icing

I did think these were more of a ginger cupcake than a pumpkin ginger cupcake. The pumpkin flavor doesn't stand out against the boldness of the spice. I also think the crystallized ginger gives these a strange mouth texture. You get solid chunks of ginger that only someone who absolutely loves ginger would enjoy. I think if you substitute the ginger pieces for spice and up the pumpkin ratio these could be really good! I also was a bit bummed the recipe didn't include a frosting; as the recipe photo showed frosted cupcakes. I do suppose you could just look up another recipe or use store-bought; I just enjoy when I know the frosting and cupcake will coordinate really well together in terms of the flavoring.

I followed the recipe (except for the crystalized ginger ) and they turned out great! I puréed pie pumpkins instead of using the canned purée and frosted them with store bought frosting 😒 Next time I will definitely make my own 💜

Best cupcake recipe I've ever found. I never get anything but compliments on the recipe when I make them. Pairs so well with pumpkin spiced cream cheese frosting and crystal ginger garnish.