Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Gingerbread Cupcakes w/ Pumpkin Frosting




Source of Recipe


Rachael Ray


Recipe Introduction


These tasted great, but the frosting was much too loose. I had to add so much powdered sugar that it was tooth achingly sweet. I used low fat cream cheese and will try it with regular next time - this recipe is worth trying again. The pumpkin/ginger/cream cheese is a good combination!


Recipe Link: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21771,00.html

List of Ingredients




1 box gingerbread mix, prepared to package directions for cake
8 oz. cream cheese, softened
1/2 C. canned pumpkin puree
1/4 t. grated nutmeg
1 orange, zested
1/2 t. vanilla extract
3 1/2 C. 10X
Shaved crystalized ginger, for garnish

Recipe



Divide prepared cake mix into nonstick muffin tins and bake for 20 minutes. The batter will make 8 to 12 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.

Store in refrigerator.