Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting

READY IN: 30mins
Top Review by JenniferK2

I made these for a Thanksgiving dessert. The flavor was good, though I would probably put less orange zest next time. The real problem was that the frosting was soupy. I added a stick and a half of butter to firm it up and then chilled it before using and that helped quite a bit. But I had WAY more frosting than needed for the cupcakes. I know I added bulk with the butter, but there would have been way too much even without that. I would suggest using 2 pkgs of gingerbread mix for this amount of frosting. Will make again, just will need to adjust.

Ingredients Nutrition

Directions

  1. Preheat Oven 375 degrees F.
  2. Divide prepared cake mix into nonstick muffin tins or you may use muffin wrappers, sprayed with oil.
  3. Bake for 20 minutes.
  4. Batter will make 8 to 10 muffins depending on size of tin used.
  5. Beat cream cheese, pumpkin orange zest and vanilla with hand mixer at medium speed.
  6. Beat in sugar until frosting is fluffy.
  7. Frost Cupcakes and garnish as you please.

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