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Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting Recipe

Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

Showing 11-16 of 16

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  • on January 08, 2005

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    The only problm with this recipe is that the icing needed about a 1/2 cup more powered sugar and then needed to chill in the fridge for a while to set up properly. So it's not a 30 minute kinda thing...unless you're as speedy as Miss Rachael herself. We loved them and since we had leftover pumpkin and leftover icing I made pumpkin waffles for breakfast...yum!

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  • on December 06, 2004

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    Every recipe I have tried from Rachel
    Ray has been great except for this one.
    The icing was way too thin,I used
    fat free cream cheese,and even refrigerated the icing to harden it.
    Soon as I put it on the cupcakes it
    ran off the cupcakes. I tried adding
    more powdered sugar ( a whole extra box
    and it still was too thin. It was tasty
    but messy to eat!!

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  • on November 28, 2004

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    These tasted okay but the frosting never set for me. I thought maybe it was the organic pumpkin I used but I see I'm not the only one with that problem. As a glaze you probably only need about a third of what the recipe makes. I had a lot of wasted frosting.

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  • on November 23, 2004

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    I used this recipe for a kids Halloween party somewhat unsuccessfully. The frosting never really set, it was more of a glaze. It still tasted fine, but it was thin and not like normal frosting. My sister-in-law blamed it on using store brand cream cheese and canned pumpkin that she believed had more residual water. I have used Rachael's tips successfully in the past, this is the first "flop."

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  • on October 13, 2004

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    These are so quick to make and tste great!

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  • on June 06, 2004

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    its better without the icing. Its too rich, my kids didn't like it but they love the muffins.

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