Mini Gingerbread Cupcakes - cooking recipe

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

Preparation

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