Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting

Name: Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 to 10 cupcakes
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

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 8 to 10 cupcakes

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 8 to 10 cupcakes

Ingredients

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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.