Pumpkin Cream Cheese Frosting |
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Prep Time: 8 Minutes Cook Time: 0 Minutes |
Ready In: 8 Minutes Servings: 10 |
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I got this recipe from Rachael Ray. She suggests using it to top gingerbread cupcakes (made from a mix) and then garnishing it with shaved crystalized ginger, but it would taste great on all sorts of other cupcakes, muffins, and desserts! It yields enough frosting for 8-10 cupcakes. If you use soy cream cheese it's dairy-free. Ingredients:
8 ounces cream cheese or 8 ounces toffuti better than cream cheese soy 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 |
Directions:
1. Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed.
2. Beat in sugar until frosting is fluffy.
3. Use it to frost gingerbread cupcakes or any number of delicious desserts!
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