Gingerbread Cupcakes with Pumpkin Frosting

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Ingredients

• 1 box prepared gingerbread mix, prepared to package directions for cupcakes
• 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 sugar
• shaved crystallized ginger (for garnish)

Directions

Preheat the oven to 375 degrees.

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

The batter will make 8-10 muffins.

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 crystallized ginger.