Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting
From henrie 17 years ago
- 20 minutes to make
- Serves 8
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 shopping list
- 8 ounces cream cheese, softened shopping list
- 1/2 cup canned pumpkin puree shopping list
- 1/4 teaspoon grated nutmeg shopping list
- 1 orange, zested shopping list
- 1/2 teaspoon vanilla extract shopping list
- 3 1/2 cups powdered confectioners' sugar shopping list
- Shaved crystallized ginger, for garnish shopping list
How to make it
- 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 crystallized ginger.
- Yield: 8 to 10 cupcakes
The Rating
Reviewed by 10 people-
mmm, very intresting combination Henrie, love this one, thanks
magali777
in Mexico loved it
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Love it, love it! Got my attention!!! got my 5
shirleyoma
in Cove loved it
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Another fantastic recipe, Henrie! I love it!
bluewaterandsand
in GAFFNEY loved it
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