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Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting (Rachael Ray) Recipe

Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting (Rachael Ray) Recipe

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Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting (Rachael Ray)

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Ingredients:

Serving

1 box prepared gingerbread mix, prepared to package directions for cake
8 oz cream cheese, softened
1/2 cup canned pumpkin puree
1/4 tsp grated nutmeg
1 orange , zested
1/2 tsp vanilla extract
3 1/2 cups powdered confectioners' sugar
shaved crystalized ginger, for garnish

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	733.83 Kcal (3072 kJ)
Calories from fat	151.71 Kcal
		% Daily Value*
Total Fat	16.86g	26%
Cholesterol	31.19mg	10%
Sodium	429.61mg	18%
Potassium	246.65mg	5%
Total Carbs	145.36g	48%
Sugars	127.97g	512%
Dietary Fiber	1.37g	5%
Protein	3.92g	8%
Vitamin C	8.8mg	15%
Iron	2.6mg	14%
Calcium	83.5mg	8%

Amount Per 100 g
Calories	341.74 Kcal (1431 kJ)
Calories from fat	70.65 Kcal
		% Daily Value*
Total Fat	7.85g	26%
Cholesterol	14.52mg	10%
Sodium	200.07mg	18%
Potassium	114.86mg	5%
Total Carbs	67.69g	48%
Sugars	59.59g	512%
Dietary Fiber	0.64g	5%
Protein	1.83g	8%
Vitamin C	4.1mg	15%
Iron	1.2mg	14%
Calcium	38.9mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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