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Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting


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  • 1 box prepared gingerbread mix
  • 8 oz. cream cheese
  • 1/2 c. pumpkin
  • 1/4 t. grated nutmeg
  • 1 orange, zested
  • 1/2 t. vanilla
  • 3 1/2 c. powdered sugar
  • shaved crystallized ginger



Step 1

Preheat oven to 375º. Prepare gingerbread according to package directions. Bake in muffin cups for 20 minutes. 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 crystallized ginger.

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