Pumpkin Cupcakes with Orange Cream Cheese Frosting

By dorchuk

Ingredients

• Cupcakes:
• 3/4 cup unsalted butter, at room temperature
• 1 package pumpkin spice cake mix
• 4 large eggs
• 1/2 cup diced crystallized ginger or ginger mini-chips
• 3/4 cup water
• Orange Cream Cheese Frosting:
• 8 ounces cream cheese
• 1/2 cup vegetable shortening
• 1/8 teaspoon orange oil
• 1 tablespoon orange zest
• 4 cups glazing sugar or confectioners' sugar, sifted

Details

Servings 21
Cooking time 20mins
Adapted from recipelion.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

For the cake: In a large mixing bowl, cream the butter until light and fluffy. Add half of the pumpkin spice mix and stir until well-blended.

Add the eggs, one at a time, beating well and scraping the bowl after reach addition.

Stir in the crystallized ginger (if you're using it; and you really should, as it makes these cupcakes something special).

Add the water 1/4 cup at a time.

Alternately with the remaining mix, mixing until well-blended after each addition.

Bake the cakes in a preheated 350 degrees F oven for 18 to 20 minutes, until a cake tester inserted into the center comes out clean.

Beat the cream cheese and shortening together until smooth.

Add the oil and zest, beating well.

Add the glazing or confectioners' sugar one cup at a time, beating until fluffy.

Scrape the bowl once more, beat for one more minute, then use to frost the cupcakes.

Makes 21 large or 42 mini cupcakes.