CANDIED GINGER-GINGERBREAD CUPCAKES

Candied Ginger-Gingerbread Cupcakes image

Add some zip to your dessert table with some candied ginger cupcakes! These Candied Ginger-Gingerbread Cupcakes have the perfect combination of zippy candied ginger and the warm flavors of gingerbread. With a cream cheese frosting, everyone will love them!

Provided by My Food and Family

Categories Home

Time 1h20m

Yield 22 servings

Number Of Ingredients 7

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Ingredients

1 pkg. (2-layer size) spice cake mix
1/4 cup finely chopped crystallized ginger, divided
3 Tbsp. molasses, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
3 cups powdered sugar
1 cup (about 1/3 of 8-oz. tub) thawed COOL WHIP Whipped Topping

Steps:

Prepare cake batter and bake as directed on package for cupcakes, blending 2 Tbsp. each crystallized ginger and molasses into batter before spooning into 22 paper-lined muffin pan cups; cool completely.
Meanwhile, beat cream cheese and butter in large bowl with mixer until blended. Beat in sugar, 1 cup at a time. Add remaining molasses; mix well. Stir in COOL WHIP. Refrigerate at least 30 min.
Spoon frosting into piping bag fitted with large round tip. Insert tip into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake. Spread tops of cupcakes with remaining frosting.
Top with remaining crystallized ginger.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g