Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting

Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting
8 Ingredients
  • 1 box prepared gingerbread mix, prepared to 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
Nutrition
280
14% daily value
9 servings
                                       
                                            vegetarian
     

Fat

13% 9

Saturated

24% 5

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 0

Carbs

17% 50

Carbs (net)

- 50

Fiber

3% 1

Sugars

- 48

Sugars, added

- 46

Protein

4% 2

Cholesterol

9% 28

Sodium

4% 94

Calcium

3% 35

Magnesium

2% 7

Potassium

3% 91

Iron

2% 0

Zinc

1% 0

Phosphorus

5% 34

Vitamin A

22% 200

Vitamin C

14% 8

Thiamin (B1)

1% 0

Riboflavin (B2)

3% 0

Niacin (B3)

1% 0

Vitamin B6

1% 0

Folate equivalent (total)

2% 9

Folate (food)

- 9

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

1% 0

Vitamin K

4% 3
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