Pumpkin Ginger Surprise Cupcakes
This is my first time participating in a group called “Sugar High Friday’s“. I really like groups like this because someone selects a recipe or theme and it forces me to make things I wouldn’t normally make.
The theme for November is “Desserts with a Hidden Surprise” selected by Heather of Souffle Days
I recently made cupcakes and truffles for a wedding and as I was making them I developed a great idea for this theme:
I started with a recipe I found for Pumpkin Ginger Cupcakes at allrecipes.com – this recipe got such great reviews that I didn’t change much. I increase the ground ginger and eliminated the crystallized ginger and I added the “surprise”. Click here to see my post on the Pumpkin Pie Frosting – which is real pumpkin pie! The cupcakes in this post are the ones I used to showcase the Pumpkin Pie Frosting in that post.
And the most important part, the cheesecake “truffle” on the inside.
Pumpkin Ginger Surprise Cupcakes (adapted from allrecipes.com)
Cheesecake Truffle Filling:
- 24 Cheesecake Balls(see Cheesecake “Truffles” post for instructions)
- 2 cups Flour
- 1 (3.4 ounce) package Butterscotch Pudding Mix (instant)
- 2 teaspoons Baking Soda
- 1/4 teaspoon Salt
- 1 tablespoon Ground Cinnamon
- 2 teaspoons Ground Ginger
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Ground Cloves
- 1 cup Butter
- 1 cup Sugar
- 1 cup Brown Sugar
- 4 Eggs
- 1 teaspoon Vanilla
- 1 (15 ounce) can Pumpkin Puree
- Pumpkin Pie Frosting (see Pumpkin Pie Frosting post for instructions)
Prepare Cheesecake Truffles following the method in this Cheesecake “Truffles” post, but do not dip in chocolate.
Preheat oven to 350 (F) degrees. Grease 24 muffin cups or line with paper cupcake liners.
Stir together dry ingredients and set aside. Cream butter and sugars until light and fluffy. Add (room-temperature) eggs to the creamed mixture, beating in one at a time. Beat in vanilla and pumpkin with the last egg. Stir in the flour mixture, until just incorporated.
Pour the batter into prepared muffin cups, filling about 1/4 full. Place a cheesecake truffle in the center of each cupcake, then add more batter until the cupcake liner is about 2/3 full – or to the point you would normally fill a cupcake liner.
Bake in preheated oven for about 20 minutes, or until the tops spring back when lightly presses.
When cupcakes have cooled completely, frost using Pumpkin Pie Frosting and top with Sweet Cinnamon Sprinkle.