Gingerbread Cupcakes

This is an easy, enjoyable ending to a meal of Chicken and Dumplings and Orchard Salad.


  • 1 box prepared gingerbread mix, batter prepared according to the 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


Pre-heat the oven to 375°F.

Divide the prepared cake batter into nonstick muffin tins and bake for 20 minutes. The batter will make 8-10 muffins, depending on the size of your tin. Turn the muffins out of the tins to quick-cool.

Beat the cream cheese, pumpkin, nutmeg, orange zest and vanilla with a hand mixer at medium speed. Beat in the sugar until the frosting is fluffy. Frost the cupcakes and top with the crystalized ginger.

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