Recipe Archives->Cakes->Gingerbread Cupcakes 03

Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting

1 box gingerbread mix, mixed according to package directions for cake
8 ounces cream cheese, softened
1/2 cup canned pumpkin puree
1/4 teaspoon grated nutmeg
zest of 1 orange
1/2 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
shaved crystallized ginger, for garnish

Preheat oven to 375F.

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

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.

Printable version: gingerbread-cupcakes03.txt.