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Wednesday, December 29, 2010

Mini Gingerbread Cupcakes

nonstick cooking spray


1 14.5-ounce box gingerbread or spice cake mix (plus the ingredients called for in the package directions)

1 8-ounce bar cream cheese, at room temperature

1 1/2 cups confectioners’ sugar

1/2 teaspoon pure vanilla extract

1/2 cup sliced candied ginger

Directions

1.Heat oven to 350° F. Coat 36 mini muffin tins with the cooking spray.

2.Prepare the cake mix according to the package directions. Divide the batter evenly among the muffin tins and bake until a toothpick inserted in the center of a cupcake comes out clean, 10 to 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.

recipe source: real simple