Photo: Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting Recipe
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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By kweller
Seattle, WA
on November 04, 2010
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I am glad I had the reviews to read ahead of time. I doubled the cake but not the frostong and it made 24 cupcakes and I still had a lot of leftover frosting. I am planning on making a pumpkin roll with the leftover pumpkin and using the frostong instead of making the filling. I really liked the frosting after drying the pumpkin and adding a little extra powdered sugar.
By caitlaincc_13172785
on October 03, 2010
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Well the whole recipe was basically for the frosting and it was no good. I added another 8 oz of cream cheese and a stick of butter to this recipe and it was much better. Also, the recipe just says to add in the sugar when it should be sifted first.
By karilean
Space Coast of ...
on December 16, 2009
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For those who had problems with the frosting being too thin, you can remedy this by drying the pumpkin puree before adding it to the cream cheese. This is done by spreading the puree out on a triple layer of paper towels & then blotting the puree with another triple layer of paper towels. The puree will not stick to the towel. Once the top layer of towels is saturated, you can peel it off and discard. Then grasp the bottom towels & fold the pumpkin in half. Next, peel back the towels, then repeat, and you can flip the pumpkin right into the mixing bowl with the cream cheese. (I learned this trick on America's Test Kitchen. However, you may still need to add extra powdered sugar. Btw, I added probably about 1/2 to 1 tsp. of pumpkin pie spice (to taste to the frosting.
So I have to confess that I've not used this to frost gingerbread cupcakes, but to make sandwich cookies using store-bought ginger snaps. The frosting helps to soften the hard cookies, especially if you let them sit in the fridge overnight, so they become almost like mini ginger-pumpkin whoopie pies. I made these last year at Christmas time because I needed an extra last-minute cookie for the cookie tray, and I received so many compliments on them. 30 Minute Meals meets Semi-Homemade! LOL
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