Total Time
8mins
Prep 8 mins
Cook 0 mins

I got this recipe from Rachael Ray. She suggests using it to top gingerbread cupcakes (made from a mix) and then garnishing it with shaved crystalized ginger, but it would taste great on all sorts of other cupcakes, muffins, and desserts! It yields enough frosting for 8-10 cupcakes. If you use soy cream cheese it's dairy-free.

Ingredients Nutrition

Directions

  1. Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed.
  2. Beat in sugar until frosting is fluffy.
  3. Use it to frost gingerbread cupcakes or any number of delicious desserts!