Gingerbread Cupcakes With Pumpkin Cream Cheese Frosting

By á-170456

Ingredients

• 1 box prepared gingerbread mix prepared to
• directions on package for cake
• 8 ounces cream cheese softened
• 1/2 cup canned pumpkin puree
• 1/4 teaspoon grated nutmeg
• 1 orange zested
• 1/2 teaspoon vanilla extract
• 3 1/2 cups powdered confectioners' sugar
• Shaved crystalized ginger for garnish

Details

Servings 8

Preparation

Step 1

Preheat the oven to 375 degrees.

Divide prepared cake mix into nonstick muffin tins and bake for 20 minutes. The batter will make 8 to 10 muffins, depending on the size of your tin. Turn muffins out of tins to quick cool.

Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed. Beat in sugar until frosting is fluffy. Frost cupcakes and top with crystalized ginger.

This recipe yields 8 to 10 cupcakes.