Pumpkin Ginger Cupcakes

Cupcakes:
1 1/2 cups unbleached flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 cup sugar
1 cup canned pumpkin (not pumpkin pie filling)
3 large eggs
2 tablespoons (about 11/4 ounces) crystallized ginger cut into 1/8- to
1/4-inch pieces

Frosting:
3/4 cup (6 oz.) light cream cheese
1 teaspoon vanilla extract
3 cups powdered sugar
Prep: 8 minutes; Cook: 8 minutes

For cupcakes: Make cupcakes. Position a rack in the middle of the oven.
Preheat the oven to 325 . Line 12 muffin tin cups with paper cupcake
liners. Sift flour, baking powder, baking soda, salt, cinnamon, and ginger
intoa medium bowl and set aside. In a large bowl, using an electric mixer
on low-medium speed, beat the melted butter, sugar, and pumpkin until
smoothly blended. Mix in the eggs and crystallized ginger. On low speed,
mix in the flour mixture until it is incorporated. The batter will be
thick. Fill each paper liner with a generous 1/4 cup of batter, to about
1/2 inch below the top of the liner. Bake just until the tops feel firm
and a toothpick inserted in the center comes out clean, about 24 minutes.
Cool the cupcakes for 10 minutes in the pan or on a wire rack. Carefully
place the wire rack on top of the cupcakes in their pan. Protecting your
hands with pot holders and holding the pan and rack together, invert them
to release the cupcakes onto the wire rack. Turn the cupcakes top side up
to cool completely.

For frosting: In a large bowl, using an electric mixer on low speed, beat
the cream cheese, and vanilla until smooth and thoroughly blended, about 1
minute. Stop the mixer and scrape the sides of the bowl as needed during
mixing. Add the powdered sugar, mixing until smooth, about 1 minutes, then
beato n medium speed for 1 minute to lighten the frosting further. The
frosting is ready to use, or for flavor additions.

Yield: 12 cupcakes (serving size: 1 cupcake).
NUTRITIONAL INFO:
Calories 366 (28% from fat); Fat 11g (sat 7g, mono 3g, poly 1g);
Cholesterol
81mg; Protein 5g; Carbohydrate 62g; Sugars 48g; Fiber 1g; Iron 2mg; Sodium
215mg; Calcium 51mg

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