Pumpkin Ginger Cupcakes Recipe

Name: Pumpkin Ginger Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g stem or glace ginger in syrup; 175 g muscavado or molasses sugar; 200 g unsalted butter, softened; 2 large eggs; 250 g pumpkin or 250 g butternut squash, grated; 200 g plain flour; 2 teaspoons baking powder; 1 ½ teaspoons ground ginger; 1 ½ teaspoons allspice; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; 125 g chopped pecans or 125 g walnuts; 200 g icing sugar; 125 g cream cheese

Servings: persons

175 g stem or glace ginger in syrup
175 g muscavado or molasses sugar
200 g unsalted butter, softened
2 large eggs
250 g pumpkin or 250 g butternut squash, grated
200 g plain flour
2 teaspoons baking powder
1 ½ teaspoons ground ginger
1 ½ teaspoons allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
125 g chopped pecans or 125 g walnuts
200 g icing sugar
125 g cream cheese

1
Finely chop 125g of the ginger.
2
Beat sugar and 125g butter until smooth.
3
Then beat in the eggs one by one.
4
Stir in the pumpkin and chopped ginger, sift in the flour, baking powder and spices.
5
Add the nuts and stir until smooth.
6
Line the pockets of a deep muffin tray with muffin papers, then fill each one almost to the top.
7
Bake at 190C (170 fan-assisted)/375F/gas mark 5 for 25 minutes, then set aside to cool.
8
Once the cupcakes are cold, beat the icing sugar, cream cheese and remaining butter until smooth.
9
Finely shred the remaining ginger and stir most of it in, along with just enough syrup to make it easily spreadable.
10
Swirl a dollop of icing on each cupcake and decorate with a pinch of shredded ginger.

1773

kcal

Calories

128

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 175 g stem or glace ginger in syrup, 175 g muscavado or molasses sugar, 200 g unsalted butter, softened, 2 large eggs, and more.

Yes, Pumpkin Ginger Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Ginger Cupcakes

How did you like this recipe?

Frequently Asked Questions