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Pumpkin Ginger Cupcakes

Mini pumpkin ginger cupcakes are deliciously spiced. Each pumpkin cupcake is topped with a puff of ginger frosting and drizzled with caramel. So good and perfect for fall!

closeup of Mini pumpkin ginger cupcakes drizzled with caramel

Today I’m sharing spiced pumpkin cupcakes with a puff of sweet ginger frosting and drizzly caramel sauce. These pumpkin ginger cupcakes are my favorite and they are perfect for a Thanksgiving dessert.

If you think this sounds delicious, you should also try my pumpkin pie cupcakes. Oh man, those are good!

Pumpkin s’mores bars should also make an appearance this holiday. They just may be my favorite fall dessert.

Mini pumpkin ginger cupcakes on a white and brown plate

Let’s talk more about today’s pumpkin ginger cupcakes!

The cupcake is a simple pumpkin cupcake seasoned with pumpkin pie spice. And they’re mini. I think everyone can agree that mini cupcakes are so much fun to eat. Especially when they’re soft, moist, and full of so much flavor.

The thing I love most about these pumpkin cupcakes is they are topped with ginger frosting and then drizzled with caramel. The caramel alone makes them incredibly delicious.

Mini pumpkin ginger cupcakes with the wrapper pulled away

The frosting is a mix of cream cheese and mascarpone cheese. I love using mascarpone in frosting.

It is very light in flavor making it the perfect blank canvas for an array of different spices. This particular recipe calls for ginger. Ginger pairs perfectly well with pumpkin. It’s such an amazing flavor combo!

Finish the frosted cupcakes with a drizzle of homemade caramel sauce. Then, gear up for a life changing experience.

close up of Mini pumpkin ginger cupcakes with the wrapper pulled away

Whip these cupcakes up during the holiday season and prepare to indulge in utter deliciousness. And since they are mini, you can enjoy more than one at a time!

Please let me know if you make them. I’d love to hear your thoughts on the recipe and if you and your family enjoyed them.

Happy Baking!

Mini pumpkin ginger cupcakes with the wrapper pulled away

Pumpkin Ginger Cupcakes

Yield: 48 mini cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Mini pumpkin ginger cupcakes are deliciously spiced. Each pumpkin cupcake is topped with a puff of ginger frosting and drizzled with caramel. So good and perfect for fall!

Ingredients

For the caramel

For the cupcakes

  • ½ cup (113 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 1 cup (244 g) pumpkin puree
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (260 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup (120 ml) milk, room temperature

For the frosting

  • 8 ounces (226 g) mascarpone cheese, softened
  • 8 ounces (226 g) cream cheese, softened
  • 1 teaspoon vanilla paste, or vanilla extract
  • ¾ teaspoon ground ginger
  • 1-2 cups (120-240 g) confectioners' sugar

Instructions

Make the caramel

  1. Prepare the homemade caramel sauce according to the recipe instructions.

Make the cupcakes

  1. Heat oven to 350ºF degrees. Line two mini muffin pans with paper cups. Set aside
  2. In a large bowl, cream together the butter and sugar until fluffy. Beat in the pumpkin puree. Add the eggs one at a time; beat well after each addition. Beat in the vanilla extract. The mixture may look curdled, this normal and will smooth out once the flour is added.
  3. Combine the flour, baking powder, baking soda, pumpkin pie spice, ginger, and salt in a medium bowl; stir with a fork or whisk. Gradually add the flour mixture to the pumpkin mixture alternating with the milk. Begin and end with the flour mixture.
  4. Spoon 1 tablespoon of batter into each prepared muffin cup. Bake for 15 to 20 minutes or until the cupcake springs back when touched. Remove from pan immediately and allow the cupcakes to cool completely on a wire rack.

Make the frosting

  1. Beat the mascarpone and cream cheese on medium speed until fluffy. Beat in vanilla extract and ground ginger just until incorporated.
  2. Add one cup of the sugar and beat on low until smooth. Beat in more sugar if thicker frosting is desired. Spread the frosting over cooled cupcakes. Drizzle caramel over the frosting.

Notes

Pumpkin puree: I used pure pumpkin puree from a can. I imagine homemade puree would work also but I've not tested it.

Mascarpone: It's very similar to cream cheese but lighter and creamier. Mixed with the cream cheese, you'll get a mild, light, and creamy frosting. I highly recommend using it. However, you can swap it for softened, unsalted butter if needed.

Additional ginger flavor: If you LOVE ginger, garnish the tops of the frosted cupcakes with chopped crystallized ginger.

To make regular sized cupcakes: Add an additional ½ teaspoon of baking soda. Line a 12 cup muffin pan with paper liners and fill ⅔ full with batter. Bake cupcakes for 17-19 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs.

Make ahead tips:

  1. The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
  2. Unfrosted cupcakes will keep for up to 5 days in the refrigerator. Or 3 months in the freezer. Thaw in the refrigerator overnight and frost before serving.
Nutrition Information:
Yield: 42 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 92mgCarbohydrates: 15gFiber: 0gSugar: 10gProtein: 2g

* Nutrition information is provided as a courtesy by an online nutrition calculator and is not guaranteed to be accurate. Always seek advice from a nutritionist or medical professional.

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Jackie

Thursday 24th of November 2016

I made these yesterday for Thanksgiving. The cupcake part was delicious, but the frosting was a complete mess and a waste of supplies. It was soup, and I stopped adding confectioner's sugar because it was clear it wasn't going to do anything. I topped it with a riff on a cream cheese frosting instead.

Not sure what I did wrong, since I followed the recipe exactly.

Vera

Saturday 29th of August 2015

Hi Jen, I've featured these cupcakes on my blog, hoping that you don't mind, but if you do, please contact me and I'll remove it. All the best.

Sarah@WholeandHeavenlyOven

Monday 10th of November 2014

Omg...now THAT is a pumpkin cupcake. These look even better than bakery-quality! That ginger frosting looks and sounds totally amazing and your photos are gorgeous, Jen!! Pinned. :)

Jen

Monday 10th of November 2014

Thanks for the sweet words, Sarah. My photos are always hit and miss so it really means a lot to hear that they turned out good. :-)

Amber @ Dessert Now, Dinner Later!

Sunday 9th of November 2014

The vanilla specks in the frosting make me seriously giddy! These are ABSOLUTELY ADORABLE!

Jen

Monday 10th of November 2014

Thank you Amber! I love using the vanilla paste so you can actually see the flecks of vanilla.

Easyfoodsmith

Sunday 9th of November 2014

Oooh...tempting. And many Congrats :)

Jen

Sunday 9th of November 2014

Thanks!

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