Pumpkin Gingerbread Cupcakes

21 ingredients
11 steps

Ingredients

  • FOR THE CUPCAKES:
  • 1 cup All-purpose Flour
  • 3/4 cups Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/4 teaspoons Ground Cloves
  • 1/4 teaspoons Ground Nutmeg
  • 1/4 teaspoons Salt
  • 1/2 cups Butter, Melted
  • 1/2 cups Dark Brown Sugar
  • 1/2 cups Molasses
  • 1 whole Egg
  • 1/4 cups Water
  • 1/2 cups Canned Pumpkin Puree
  • 1/2 cups Crystallized Ginger Chips
  • FOR THE FROSTING:
  • 4 ounces, weight Cream Cheese
  • 1/2 cups Powdered Sugar
  • 1/4 teaspoons Vanilla Extract
  • 8 ounces, weight Cool Whip (whipped Topping)

Directions

  1. 1
    For the cupcakes:
  2. 2
    Preheat oven to 350°F.
  3. 3
    In a medium bowl, mix together the flours, baking soda, spices and salt until well blended.
  4. 4
    In a large bowl or stand mixer place the butter, sugar, molasses and egg. Mix on low until well blended. Then add the water and pumpkin puree mixing until smooth.
  5. 5
    Add the dry ingredients to the wet mixture a little at a time as you continue to mix, making sure all ingredients are fully combined. Next add the ginger chips and mix until all incorporated.
  6. 6
    Divide batter evenly into 12 cupcake liners or a greased 12-count muffin pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place pan on a cooling rack. Cool completely before frosting.
  7. 7
    For the frosting:
  8. 8
    In a medium bowl or stand mixer, combine cream cheese, sugar and vanilla. Mix until smooth. Then add Cool Whip and continue to mix until well combined.
  9. 9
    Using a piping bag with your favorite tip or a spatula, frost your cupcakes then place them in the fridge. (If there is any leftover frosting, it makes great fruit dip!)
  10. 10
    Keep refrigerated until ready to serve.
  11. 11
    Cupcake recipe adapted from King Arthur Flour; frosting recipe adapted from Babble.com.

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