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Ingredients Jump to Instructions ↓

  1. 1 Box prepared gingerbread mix - prepared to

  2. Directions on package for cake

  3. 8 oz 227g Cream cheese - softened

  4. 1/2 cup 118ml Canned pumpkin puree

  5. 1/4 teaspoon 1 1/3ml Grated nutmeg

  6. 1 Orange - zested

  7. 1/2 teaspoon 2 1/2ml Vanilla extract

  8. 3 1/2 cups 693g / 24oz Powdered confectioners' sugar

  9. Shaved crystalized ginger - for garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees.

  2. 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.

  3. 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 crystalized ginger.

  4. This recipe yields 8 to 10 cupcakes.

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