Pumpkin Butterscotch Ginger Cupcake with Sauteed Pear Filling and Vanilla Bean Cream Cheese Frosting

recipe from kitchme

makes 48

20 oz all-purpose flour

2 packages (3.4 ounce) instant butterscotch pudding mix

1 tbsp + 1 tsp baking soda

1⁄2 tsp salt

2 tbsp ground cinnamon

1 tsp ground ginger

1 tsp ground allspice

1⁄2 tsp ground cloves

2⁄3 cup crystallized ginger, finely chopped

16 oz butter, room temperature

2 cup white sugar

2 cup brown sugar, packed

4 eggs, room temp

2 tsp vanilla extract

1 can (28.5 ounce) pumpkin puree



Preheat oven to 350 F. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.

Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Fill with sauteed pears and top with vanilla bean cream cheese frosting and a slice of candied ginger.