Gingerbread Cupcakes with Maple Pumpkin Frosting

gingerbread cupcakes with maple pumpkin frostingCupcake Ingredients:

  • Betty Crocker Gingerbread Cookie mix
  • Vanilla cake mix
  • Added ingredients for both





  • Combine Betty Crocker Gingerbread Cookie mix and your choice of vanilla cake mix, adding required ingredients for both.
  • Place liners in cupcake can and fill 2/3 full with batter. Bake according to cake mix instructions.
  • Cool.
  • Create a cavity in the cupcakes. Use a small sandwich or cookie cutter to create a shape; carefully remove to keep shape intact.
  • Fill, frost, and top as desired; if using a shaped cutter, slice approx. ¼” from the top of the removed cake to use as topper.

Maple Pumpkin Frosting (using my Basic Frosting as the base)


  • 8 ounces light cream cheese, softened
  • 1 c butter
  • 1 c Fluff
  • ½ c canned pumpkin puree
  • ¼ tsp grated nutmeg
  • ½ tsp maple syrup
  • ½ teaspoon vanilla extract
  • 3 c powdered confectioners’ sugar


  • Place pumpkin on layered paper towels to remove excess liquid.
  • Beat cream cheese, butter, Fluff, pumpkin, nutmeg, syrup and vanilla at medium speed.
  • Beat in sugar until frosting is fluffy.

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