1. Preheat an oven to 350 degrees F. Line muffin tins with paper liners. Place crystallized ginger and water in Pyrex measuring cup and heat in microwave for 2 minutes. Remove from microwave and set aside.
2. In a large bowl, sift together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger and allspice. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter and sugars until light and fluffy, about 2 minutes. Beat in eggs one at a time until thoroughly incorporated. Add in vanilla and pumpkin puree beating until combined, scraping the sides of the bowl as needed.
4. With the mixer on low, gradually add in the flour mixture, mixing until just combined, scraping sides of bowl as needed.
5. Use a small mesh sieve to strain the ginger from the sugar syrup. Keep syrup for cream cheese frosting. Mince the ginger and use a rubber spatula to gently fold it into the batter.
6. Using a large cookie scoop (3 tablespoons) divide the batter between the prepared muffin wells.
7. Bake in the preheated oven for 20-22 minutes or until golden and the tops spring back when lightly pressed. Cool in the pans for about 10 minutes before removing to cool completely on a wire rack.
8. When cupcakes are cool, prepare the frosting.
For the Cream Cheese Frosting
1. In a the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together cream cheese and butter until well combined.
2. With the mixer of low, slowly add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and ginger syrup and mix to combine.
Store cupcakes in the refrigerator for up to 2 days. Remove to room temperature one hour before serving.
Notes
- Crystallized ginger is typically found in the spice of aisle of most markets. - Crystallized ginger is also sold under the name candied ginger - these two items can be used interchangeably. - If you prefer your frosting to be less sweet, decrease the amount of sugar to meet your needs. - I generously frost my cupcakes, if you prefer less frosting, start with 1/2 the frosting recipe. - Chocolate Brown liners were purchased from Bake It Pretty. - Cupcakes were piped using the Large Round Tip from Bake It Pretty.Adapted from allrecipes.com