Pumpkin Cream Cheese Frosting
"I got this recipe from Rachael Ray. She suggests using it to top gingerbread cupcakes (made from a mix) and then garnishing it with shaved crystalized ginger, but it would taste great on all sorts of other cupcakes, muffins, and desserts! It yields enough frosting for 8-10 cupcakes. If you use soy cream cheese it's dairy-free."
- Ready In:
- 8mins
- Ingredients:
- 6
- Serves:
-
8-10
ingredients
- 8 ounces cream cheese or 8 ounces toffuti better than cream cheese soy 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
directions
- Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed.
- Beat in sugar until frosting is fluffy.
- Use it to frost gingerbread cupcakes or any number of delicious desserts!
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RECIPE SUBMITTED BY
I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career.
Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!
