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DESSERTS- CAKES & FROSTINGS:
Gingerbread Cupcakes with
Pumpkin Frosting
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Gingerbread Cupcakes with Pumpkin Frosting |
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These are a nice
treat for a fall party...
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1
box |
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gingerbread mix
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FROSTING: |
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8
oz |
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package of cream cheese, softened |
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½
cup |
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canned pumpkin purée |
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¼
tsp |
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ground nutmeg |
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½
tsp |
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vanilla extract |
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3½
cups |
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powdered sugar |
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crystallized ginger, chopped finely (if
desired) |
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1 |
Preheat oven
to 375 degrees F. Line muffin tins with
cupcake liners. Spray cupcake liners with
nonstick spray. |
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2 |
Prepare
gingerbread mix according to directions. Pour
into prepared cups. Bake for about 15 minutes
for mini-cupcakes, and longer for bigger
cupcakes. |
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3 |
Let cupcakes
cool. Gently remove cupcake wrappers and place
cupcakes top down on wire rack. To make frosting
easier, place in the freezer for about 20
minutes. |
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4 |
While
cupcakes are cooling, prepare frosting. Beat
cream cheese, pumpkin, nutmeg and vanilla with
electric mixer.
Sift powdered sugar into the mix and beat until
frosting is
fluffy. |
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5 |
Frost
cupcakes and sprinkle with crystallized ginger. |
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Yield: 24 mini
cupcakes, or 12 regular-sized cupcakes
Cooking Tips:
*For this recipe, it's really best to just use a box
of good gingerbread mix, rather than trying to make it
homemade. Make it easy on yourself for a change!
Source:
This recipe was modified from one by Rachael Ray. |
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Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "I
served these at my fall-themed Southern Living party. They were
indeed delicious!"
-San Diego, CA
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