GINGERBREAD CUPCAKES WITH PUMPKIN CREAM CHEESE FROSTING

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Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 30m

Yield 8 to 10 cupcakes

Number Of Ingredients 8

1 box prepared gingerbread mix, prepared to package directions for cake
8 ounces cream cheese, softened
1/2 cup canned pumpkin puree
1/4 teaspoon grated nutmeg
1 orange, zested
1/2 teaspoon vanilla extract
3 1/2 cups powdered confectioners' sugar
Shaved crystalized ginger, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Divide prepared cake mix into nonstick muffin tins and bake for 20 minutes. The batter will make 8 to 10 muffins, depending on the size of your tin. Turn muffins out of tins to quick cool.
  • Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed. Beat in sugar until frosting is fluffy. Frost cupcakes and top with crystalized ginger.

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