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Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting

Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting is built on Cream Cheese Softened, Canned Pumpkin Puree, and Nutmeg. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 box
• 8 oz
• 1/2 cup
• 1/4 tsp

Method (preview)

1. 1

   Zest of 1 orange 1/2 teaspoon vanilla extract 3 1/2 cups confectioners' sugar shaved crystallized ginger, for garnish

2. 2

   Preheat oven to 375F.

3. 3

   Divide cake mixture into nonstick muffin tins and bake for 20 minutes. Turn muffins out of tins to cool quickly.

4. 4

   Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed. Beat in sugar until frosting is fluffy.

5. 5

   Frost cupcakes and top with crystallized ginger.