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.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Light Brown Sugar Poly Bag

Ingredients

Pumpkin Cake Batter

1/2 cup vegetable oil
1/2 cup milk
1/4 cup pure pumpkin
1 cup Dixie Crystals 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 Dixie Crystals 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

2 cups heavy whipping cream
1/2 cup Dixie Crystals Confectioners Powdered Sugar
2 tablespoons instant pudding mix, vanilla flavored
1 teaspoon vanilla extract

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

Preheat oven to 350ºF. Lightly grease and line two muffin tins.
Prepare pumpkin cake batter: Whisk together oil, milk, pumpkin, sugar, egg, and vanilla.
Sift together flour, baking soda, pumpkin pie spice, and salt. Fold dry ingredients into wet. Set aside.
Prepare gingerbread cake batter: Whisk together brown sugar, oil, egg, and molasses.
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.
Whisk in applesauce and hot water by hand until batter forms.
Alternate tablespoons of pumpkin and gingerbread cake batters into each cupcake liner (for four tablespoons total). Use a knife to gently create a swirl.
Bake for 20 minutes. Let cool completely.
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.
Spread frosting on cooled cupcakes.

Dixie Crystals Insight

Recipe developed for Dixie Crystals 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.

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