Pumpkin Ginger Cupcakes
These pumpkin ginger cupcakes are the ultimate fall treat, combining a soft, moist pumpkin crumb with a warm kick of ground ginger and a tangy cream cheese frosting piled on top. Made with simple pantry staples and beginner-friendly steps, they are perfect for family gatherings, cozy nights in, or any day you are craving something sweet and seasonal.
Equipment
- Mixing bowls One medium and one large bowl
- Electric mixer or whisk
- Measuring cups and spoons
- 12-cup muffin tin
- Cupcake liners
- Spatula
- Piping bag (optional) for frosting
- Cooling rack
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour 180g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup unsalted butter 113g, softened
- 3/4 cup brown sugar 165g, packed
- 2 large eggs room temperature
- 1/2 cup pumpkin puree 120g, use pure pumpkin puree, never pumpkin pie filling
- 1 tsp vanilla extract
- 1/4 cup milk 60ml
For the Cream Cheese Frosting
- 8 oz cream cheese 225g, softened
- 1/4 cup butter 57g, softened
- 2 cups powdered sugar 240g
- 1 tsp vanilla extract
For Garnish (Optional)
- pumpkin pie spice a pinch, for sprinkling on top
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners or lightly grease each cup.
- Whisk together the flour, baking powder, baking soda, ground ginger, pumpkin pie spice, and salt in a medium bowl until evenly combined.
- Beat the softened butter and brown sugar for 2 to 3 minutes until light and fluffy, scraping down the sides of the bowl.
- Add the eggs one at a time, beating well after each, then mix in the pumpkin puree, vanilla extract, and milk until just combined.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined with no dry flour remaining.
- Fill each liner about 2/3 full with batter and smooth the tops with a spatula for an even bake.
- Bake for 18 to 22 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- Beat the cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla and beat until light and fluffy. Loosen with a teaspoon of milk if too thick.
- Once the cupcakes are completely cool, spread or pipe the frosting on top and sprinkle with a pinch of pumpkin pie spice if desired.
Notes
- Use room-temperature ingredients for a smoother batter and lump-free frosting.
- Do not overmix the batter, so the cupcakes stay light and fluffy.
- Check the cupcakes at 18 minutes to avoid overbaking.
- Let the cupcakes cool completely before frosting to prevent melting.
- Use pure pumpkin puree, not pumpkin pie filling, for the right flavor and texture.
- Measure the flour by spooning it into your cup and leveling it off, so the cupcakes do not turn out dry.
- Soften the butter and cream cheese on the counter first so the frosting beats up smooth with no lumps.
- Store frosted cupcakes in an airtight container in the fridge for up to 5 days; unfrosted cupcakes keep at room temperature for 2 days.
- Freeze unfrosted cupcakes in a freezer-safe bag for up to 3 months and thaw at room temperature before frosting.
- For variations, add 1/2 cup chopped walnuts or 1/3 cup chocolate chips to the batter, swap the frosting for a maple glaze, or add a pinch of cinnamon to the frosting.
- The cream cheese frosting can be made up to 3 days in advance and stored in the fridge; soften at room temperature before piping.
Nutrition
Serving: 1CupcakeCalories: 300kcalCarbohydrates: 38gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 220mgPotassium: 110mgFiber: 1gSugar: 28gVitamin A: 35IUVitamin C: 1mgCalcium: 5mgIron: 6mg
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