Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting

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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.

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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.

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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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As said before me the frosting turned out more like a glaze, and not a very good one at that. I was really looking forward to something that tasted more like a traditional cream cheese frosting. I think all the water in the pumpkin broke it down and never let it harden, even when put in the fridge.

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The cupcakes turned out well. I followed the icing recipe as it was written and it never got thinck enough to ice the cupcakes. It ended up being a galze, but tasted great!

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They are just okay and the recipes calls for way more frosting than you really need.

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These were wonderfull. The kids enjoyed them

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I didn't do the frosting but I made these and iced them with vanilla. Makes the house smell good~

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Nope, this didnt turn out as good as it looked either. Maybe it is my particular crowd Im pleasing.

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reminded me of when my mother made me gingerbread cookies as a child.thank you,deborah,tullahoma,tn.