Gingerbread Cupcakes With Pumpkin Cream Cheese Frosting

Recipe Ingredients

1		Box prepared gingerbread mix - prepared to
		Directions on package for cake
8 oz	227g	Cream cheese - softened
1/2 cup	118ml	Canned pumpkin puree
1/4 teaspoon	1.3ml	Grated nutmeg
1		Orange - zested
1/2 teaspoon	2.5ml	Vanilla extract
3 1/2 cups	693g / 24oz	Powdered confectioners' sugar
		Shaved crystalized ginger - for garnish

Recipe Instructions

Preheat the oven to 375 degrees.

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 crystalized ginger.

This recipe yields 8 to 10 cupcakes.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B75) - from the TV FOOD NETWORK

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