Gingerbread Cupcakes With Pumpkin Cream Cheese Fro... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Very easy to put together and has lots of flavor, love the cream cheese icing on the gingerbread flavor- Enjoy 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 crystallized 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
3. minutes. The batter will make 8 to 10 muffins, depending on the size
4. of your tin. Turn muffins out of tins to quick cool.
5. Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed. Beat in sugar until frosting is fluffy.
6. Frost cupcakes and top with crystallized ginger.
7. Yield: 8 to 10 cupcakes
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