It's that time of year where you are bound to go to a Christmas party, cookie exchange, or be hosting a few friends. These little cupcakes are a sweet treat. I made a mini version, but if you don't own mini cupcake pans, I'm sure the regular size will be tasty too. The best part... the bottom is a cake mix, but the icing is sweet and creamy with a hint of cinnamon and orange. So since everyone is busy in the holiday spirit, I'll keep it short.
From my little kitchen to yours... Enjoy.
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Recipe Notes
Depending on the size of the cupcake, the baking time will vary. Once the tops seem done, stick a toothpick in one and take them out when it comes out clean. Start to check as soon as they start to not look done so you don't overcook them. FYI, if you happen to shop at HEB grocery store, I have not been able to find the Betty Crocker Gingerbread Cake Mix there, but did have luck at Kroger.
Ingredients
Betty Crocker Gingerbread Cake Mix (check back of box for other ingredients)
1 cup (2 sticks) butter, softened
2 packages (8 oz) cream cheese, softened
8 cups (about 2 lbs) powdered sugar
1 tablespoon milk
1 tablespoon orange juice
1 teaspoon orange zest
1 teaspoon cinnamon
1/2 teaspoon vanilla
Step by Step
Bake cupcakes according to instructions on the back of the box. In a large bowl, cream the butter and cream cheese together until soft a fluffy. Add the powdered sugar one cup at a time and mix well. Mix in the milk, orange juice, zest, cinnamon and vanilla. Pipe or spread on the cupcakes. Store in an airtight container for up to 2 days.
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