Mini Gingerbread Cupcakes

Name: Mini Gingerbread Cupcakes
Ingredients: 1 (14 1/2 ounce) box gingerbread (plus the ingredients called for in the package directions) or (14 1/2 ounce) box spice cake mix (plus the ingredients called for in the package directions); 1 (8 ounce) package cream cheese, at room temperature; 1 1/2 cups powdered sugar; 1/2 teaspoon pure vanilla extract; 1/2 cup candied ginger

5 ingredients

4 steps

Ingredients

1 (14 1/2 ounce) box gingerbread (plus the ingredients called for in the package directions) or (14 1/2 ounce) box spice cake mix (plus the ingredients called for in the package directions)
1 (8 ounce) package cream cheese, at room temperature
1 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
1/2 cup candied ginger

Directions

1

Preheat oven to 350 degrees F. Coat 36 mini muffin cups with cooking spray.
2

Prepare the cake mix according to package directions. Divide the batter evenly among the muffin cups. Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 10-12 minutes. Let cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
3

Using an electric mixer, beat the cream cheese, sugar and vanilla until smooth and creamy. Frost the cooled cupcakes with the frosting and top with the ginger.
4

NOTE:Cupcakes may be baked up to 1 day in advance and kept in a tightly covered container at room temperature. Or they may be baked 2 months in advance and frozen. The frosting may be made up to 2 days in advance and refrigerated, covered. Bring back to room temperature before frosting.