Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
8 to 10 cupcakes
Level:
Easy

Ingredients
  • 1 box prepared gingerbread mix, prepared to package directions 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
Directions
  • Preheat the oven to 375 degrees F.

  • 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.


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