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Recipe courtesy of Rachael Ray

Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting

  • Level: Easy
  • Yield: 8 to 10 cupcakes
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 9 servings
    Calories
    311
    Total Fat
    10
    Saturated Fat
    5
    Carbohydrates
    55
    Dietary Fiber
    1
    Sugar
    48
    Protein
    2
    Cholesterol
    30
    Sodium
    121
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
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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

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
Show: 30 Minute Meals
Episodes: 30 Minutes to the Comfort Zone and 30 Minutes to the Comfort Zone

Categories:

Easy Dessert Recipes Dessert Easy Baking Cream Cheese Recipes Cream Cheese Frosting Baking Comfort Food Restaurants Mixer Recipes Gingerbread Cupcake

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16 Reviews
Add Your Review

kweller

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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