Pumpkin & Ginger Olive Oil Cupcakes

These pumpkin and ginger cupcakes are the perfect fall dessert, combining the warmth of seasonal spices with rich ingredients like pumpkin and buttercream. To elevate the flavors, we added a luxurious drizzle of our Black Cherry Balsamic reduction into the batter, giving it a sweet and tangy twist. Our Ginger Infused Olive Oil adds moisture and enhances the spice notes, resulting in a fluffy, flavorful cake. These cupcakes are a must-try for any autumn gathering!

Serves 12

Ingredients: 

1 cup Black Cherry Dark Balsamic Vinegar 

1 cup all-purpose flour 

1 teaspoon baking powder 

½ teaspoon baking soda 

½ teaspoon Fleur de Sel 

1 ½ teaspoons pumpkin pie spice

½ cup Ginger Infused Olive Oil 

2 eggs 

1 cup pumpkin puree 

¾ cup brown sugar 

1 teaspoon vanilla extract

3 cups buttercream frosting 

Fondant pumpkins or candy pumpkins for garnish 

Ground cinnamon for garnish 

Instructions 

Place the balsamic vinegar in a medium saucepan and simmer over medium-high heat. Once simmering, cook for 15 to 20 minutes or until the balsamic has reduced by half and coats the back of a spoon. Remove from the heat and set aside to cool completely at room temperature. (The reduced balsamic will thicken as it cools). 

Preheat the oven to 350°F, line a muffin tin with paper liners, and lightly spritz with cooking spray. 

Place the flour, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl and whisk to combine. Add the olive oil, eggs, pumpkin puree, brown sugar, and vanilla to the bowl and whisk to combine the batter. 

Divide the batter between the paper cups, filling half-full. Drizzle 1 tablespoon of the reduced balsamic over the batter and, using a toothpick, swirl to create a marble pattern. Place in the oven and bake for 20 to 25 minutes or until cooked through and fluffy. Set aside to cool on a wire rack. 

Once completely cooled, pipe the buttercream frosting onto the cupcakes and garnish with fondant pumpkins and ground cinnamon before serving.