Pumpkin Gingerbread Cupcakes Recipe

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Pumpkin Gingerbread Cupcakes Ingredients

  • Pumpkin Gingerbread Cupcakes

    Pumpkin Gingerbread Cupcakes

    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

How to make Pumpkin Gingerbread Cupcakes

  • 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.
  • Pumpkin Gingerbread Cupcakes Recipe is ready to serve.

Prep 10 min
Cook 20 min
Total:30 min

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