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Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting

Ready In:
30mins
Yields:
Units:

ingredients

directions

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

@Missyluvstocook
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  1. 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.
    Reply
  2. Missyluvstocook
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