Pumpkin Gingerbread Cupcakes

Products Used
0
71
68
Pumpkin Gingerbread Cupcakes
By Ashton Swank
Prep Time:
25m
Bake/Cook Time:
20m
Yield:
24 servings

These marbled Pumpkin Gingerbread Cupcakes are perfectly spiced and topped with a cool and creamy whipped frosting. It’s the best flavors of the holidays coming together in one sweetly swirled cupcake.

Rating:
Rate it yourself
Blog Ambassador
Blogger
Recipe Developer
Products Used

Ingredients

Pumpkin Cake Batter

  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1/4 cup pure pumpkin
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour*
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Gingerbread Cake Batter

  • 1/4 cup Imperial Sugar Light Brown Sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1/2 cup molasses
  • 1 1/4 cups all-purpose flour*
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 cup applesauce
  • 1/2 cup hot water

Whipped Cream Frosting

Optional Garnishes

  • Gingerbread men*
  • Sprinkles
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Preheat oven to 350ºF. Lightly grease and line two muffin tins.
  2. Prepare pumpkin cake batter: Whisk together oil, milk, pumpkin, sugar, egg, and vanilla.
  3. Sift together flour, baking soda, pumpkin pie spice, and salt. Fold dry ingredients into wet. Set aside.
  4. Prepare gingerbread cake batter: Whisk together brown sugar, oil, egg, and molasses.
  5. Sift together flour, baking soda, cinnamon, nutmeg, ground ginger, and salt. Fold dry ingredients into the wet until only streaks of flour remain in batter.
  6. Whisk in applesauce and hot water by hand until batter forms.
  7. Alternate tablespoons of pumpkin and gingerbread cake batters into each cupcake liner (for four tablespoons total). Use a knife to gently create a swirl.
  8. Bake for 20 minutes. Let cool completely.
  9. Prepare whipped cream frosting: Use an electric mixer and whisk all ingredients together on high speed until stiff peaks form. Cover and keep chilled until ready to use.
  10. Spread frosting on cooled cupcakes.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Ashton Swank @somethingswanky.

*Gingerbread men toppings were made with a small cookie cutter and graham crackers. Dip each cut graham cracker in melted chocolate and pipe on details with frosting. Use red candies for buttons.

Rate & Review
or to post comments

Similar Recipes

Chocolate Kouglof

Chocolate Kouglof

This lightly sweet brioche is lightly sweetened bread that originates from Alsace, France (where it is also known by its German name kugelhopf). It...
0
118
81
Lemon Cake

Lemon Cake

When life gives you lemons, make lemon cake! This Lemon Cake recipe is a delicious summer treat with lemon curd between moist layers of lemon cake...
1
67
217
Strawberry Coffee Cake

Strawberry Coffee Cake

Use fresh strawberries to make this tender and delicious Strawberry Coffee Cake. It has a tasty sugary crust on the outside and has an almost custardy...
1
101
83
Whole Wheat Snack Cake

Whole Wheat Snack Cake

A cake made in the microwave? You're probably thinking this won't work - but this recipe will change your mind. Our Whole Wheat Snack Cake has apples,...
1
64
109

Oops.. there is no Spanish translation to this recipe