Gingerbread Cupcakes with Pumpkin Frosting and Candied Pecans
Thanksgiving is one of my favorite holidays, I love everything about it, the crisp air, the warm inviting smells of Thanksgiving dinner cooking, the togetherness of family, the warm snuggly feeling everyone gets after eating the last piece of pie and settling down to go through all the Black Friday ads and most importantly I love the food. Everything is so much more special on Thanksgiving; water in sparkling glasses instead of cups, real napkins on the table under my grandmother’s china, little dishes of butter set out, gorgeous desserts and an incredible turkey.
These cupcakes are light and fluffy yet impart all the flavors and smells of the holidays. Gingerbread and pumpkin are an incredible match and go so well together, it is one of my favorite flavor combinations. I use Country Crock Spreadable Sticks in my frosting to give it a creamy texture that everyone loves.
Caramelizing the pecans is a snap and adds a little crunch to these scrumptious cupcakes as well as a hint of cinnamon.
I love making these cupcakes for Thanksgiving as they are just the right amount of dessert to have after such a large meal and by combining gingerbread, pumpkin and pecans you get a sampling of all the holiday dessert flavors in one package.
Gingerbread Cupcakes with Pumpkin Frosting and Candied Pecans
Makes 24 cupcakes
Ingredients
- 1 gingerbread cake mix
- 1 Country Crock Spreadable Stick for Baking and Cooking
- ½ of 15 oz can of pumpkin puree (not filling)
- 1 t pumpkin pie spice
- 2.5 pounds of powdered sugar
- 1 cup pecans
- 4 T brown sugar
- 1 T light corn syrup
- 1 T Country Crock Spreadable Sticks for Baking and Cooking
- ¼ t cinnamon
Prepare the cupcakes as directed on back on box. Remove from pan and let cool.
Mix together 1 Country Crock Spreadable Stick with half of a 15 oz can of pumpkin puree and 1t pumpkin pie spice.
When blended add in powdered sugar and mix slowly until combined (use more powdered sugar if it appears to thin, pumpkin has a lot water in it).
Pipe or spread frosting onto the cooled cupcakes.
In a small pan place brown sugar, corn syrup, 1T Country Crock Spreadable Sticks and the cinnamon on medium heat until it bubbles.
Add in pecans , stir to coat and continue cooking for about 6 minutes.
Pour out onto wax paper, let cool and separate.
Place a piece or two of the candied pecans on each cupcake and enjoy!
