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    You are in: Home / Recipes / Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting Recipe
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    Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 22, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting

    Serving Size: 1 (822 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 318.7
    Calories from Fat 95
    Total Fat 10.6 g
    Saturated Fat 6.4 g
    Cholesterol 57.6 mg
    Sodium 130.1 mg
    Total Carbohydrate 54.4 g
    Dietary Fiber 0.4 g
    Sugars 52.0 g
    Protein 3.1 g

    The following items or measurements are not included:

    gingerbread mix

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