Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Divide prepared cake mix into nonstick muffin tins and bake for 20 minutes.

3. 3

   The batter will make 8 to 10 muffins, depending on the size of your tin.

4. 4

   Turn muffins out of tins to quick cool.

5. 5

   Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed.

6. 6

   Beat in sugar until frosting is fluffy.

7. 7

   Frost cupcakes and top with crystalized ginger.

No nutritional information available.

No additional tips available.