Thanksgiving Recipes from Razzle Dazzle Recipes
Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting Recipe
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Gingerbread Cupcakes with Pumpkin Cream Cheese
1 box prepared gingerbread mix, prepared to package directions for
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
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
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