Frosted Gingerbread Cupcakes
An unlikely flavor combination paired together turns out to be highly pleasing to the senses. These frosted gingerbread cupcakes are made with gingerbread cake bottoms and frosted with pumpkin cream cheese frosting. Heavenly. That is the only way to describe them.
On one hand, I miss making gingerbread houses with my children. Both have grown up and it really isn’t on their list of items to do any longer. Although, I do not miss the prep work and stepping on candies well into the next year.
This recipe reminded me of all the good memories and allowed me to enjoy the house smelling wonderful and oh, my the taste. Yep! I missed that too.
Starting with a boxed gingerbread cake mix cuts your prep work. The pumpkin puree that I added to the cream cheese frosting was most certainly heavenly.
- 1 box gingerbread cake mix
- 8-10 paper muffin tin cups
- 8 ounces cream cheese, softened
- 1/2 cup canned pumpkin puree (not pre-mix pumpkin pie)
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon vanilla extract
- 3 1/2 cups powdered confectioners’ sugar
Making and Baking Muffins
1.) Preheat the oven to 375 degrees F.
2.) Prepare the cake mix according to cupcake directions on side of box.
3.) Line muffin tins with paper cups
4.) Divide prepared cake mix into nonstick muffin tins and bake for 20 minutes.
5.) The batter will make 8 to 10 muffins, depending on the size of your tin.
6.) Turn muffins out of tins to quick cool.
1.) Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed. Until well mixed.
2.) Beat in sugar until frosting is fluffy.
3.) Frost cupcakes and top with crystallized ginger or sugar.
Yields: 8 to 10 cupcakes depending on size of muffin tin used.