Mini Gingerbread Cupcakes

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 1 (14 1/2 ounce) box gingerbread (plus the ingredients called for in the package directions) or 1 (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

Recipe

• 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.