gobble gobble

As some of you may know, I don’t usually eat a lot of sweets, but these pumpkin cupcakes with uber (yes, UBER) fluffy ginger cream cheese frosting are worth the cheat! Last Thanksgiving I wanted to make something fun and different for dessert, so I turned to my good friend and baker extraordinaire, Joel. He sent me this recipe and WOW!!! It was so easy and they were so delicious that I made them several times. Now that the holidays are upon us, I can’t wait to make them again!!

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed dark-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs
1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 min. (about 21 in home oven, 18 in mom’s ). Transfer to a wire rack; let cool completely.

2 sticks unsalted butter, softened
Two 8-ounce packages cream cheese, softened
1 tablespoon awesome vanilla extract ( or vanilla paste or seeds)
2 tablespoons fresh ginger ( or 1 tablespoon of powdered)
2 ½ cups confectioners’ sugar

Microplane fresh ginger ( if using ) into bowl of mixer with paddle attachment. Add cream cheese and butter, whip in high 3-5 minutes scraping every so often. Add vanilla and powdered sugar and turn mixer to low until all sugar is combined. Turn mixer to high and let whip full 5 minutes. (add a couple of tablespoons of heavy cream if it’s too stiff)

Transfer frosting to piping bag with large round tip. Pipe onto cooled cupcakes. *(I added a sprinkle of orange sugar to the tops of mine for color. I was able to dye regular sugar with food coloring to get the color I wanted!)

This holiday season I have a lot to be thankful for. Thank you all for your support and encouragement this last year! It really means a lot and has kept me going on this blog adventure. Eat, drink, be merry, and have a Happy Turkey Day!


6 Comments on gobble gobble

  1. Saundra Rohn
    11/19/2012 at 5:19 pm (5 years ago)

    I can’t wait for my hubby to make them!
    Have a blessed Thanksgiving ;D

    • Brittany Sage
      11/20/2012 at 9:34 am (5 years ago)

      Let me know how you like them and Happy Thanksgiving to you and your hubby!

  2. raena
    11/20/2012 at 5:44 am (5 years ago)

    girl! these sound amazing!!! just the thought of “ginger cream cheese” frosting, oh my. definitely bookmarking this one. love you <3

    • Brittany Sage
      11/20/2012 at 9:33 am (5 years ago)

      GIRL!! Yes, they are AH-MAZING and the UBER ginger cream cheese frosting is dee-liteful!

  3. Dariela
    11/24/2012 at 10:35 pm (5 years ago)

    These look so yummy!! And did you make the one in the picture?? It looks perfect! I hope I can make them soon!! I’ll definitely try!!!

    • Brittany Sage
      11/26/2012 at 3:24 pm (5 years ago)

      Hi! I hope you had a wonderful Thanksgiving! No, the photo was not mine but they can easily look that good with a piping bag!


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