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Gingery pumpkin cupcakes
These cupcakes are light, moist, fluffy and packed full of flavour. The crystallised ginger adds a delicious heat to these cakes. Enjoy them for dessert, afternoon tea or elevenses.
Ingredients
Makes: 24
- 250g plain flour
- 100g instant butterscotch dessert mix, such as Angel Delight
- 2 teaspoons bicarbonate of soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 25g finely chopped crystallised ginger
- 225g unsalted butter, room temperature
- 200g caster sugar
- 220g dark brown soft sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 425g pumpkin puree
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- Preheat an oven to 180 C / Gas 4. Grease 24 muffin holes or line with paper cases. Whisk together the flour, dessert mix, bicarbonate of soda, salt, cinnamon, ground ginger, allspice, cloves and crystallised ginger in a bowl; set aside.
- Beat the butter, caster sugar and dark brown soft sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the room-temperature 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 tins.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.
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Reviews & ratings
Average global rating:
(885)
Reviews in English (677)
really good did them for halloween!!!!!! - 06 Nov 2011
I loved these. I followed the recipe, minus the crystalized ginger. Still VERY good! Moist, delicious cupcakes with the taste of the season in them. I made a simple cream cheese frosting with 4oz cream cheese, 1/2 cup butter, 2 cups powdered sugar, 1 tsp vanilla, 1 tsp cinnamon. What a hit with everyone! - 28 Oct 2008 (Review from Allrecipes US | Canada)
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. - 27 Oct 2008 (Review from Allrecipes US | Canada)
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