Gingerbread Cupcakes with Pumpkin Cream Cheese Icing
I made these delicious cupcakes today. It's another great recipe from Rachael Ray. The recipe says to top them with crystalized ginger, but I grated a little fresh nutmeg for the top of mine. You could also do powdered sugar or sprinkles.
Click below for the recipe.
1 box prepared gingerbread mix, prepared to package directions for cake
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 crystalized 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 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.
Posted by MobileHannah at November 11, 2004 07:36 PM
Looks good! Thanks for the recipe, my husband loves pumpkin stuff. I just found your blog on blog explosion, another 23 year old married female, I've been enjoying reading it. :)