Gingerbread Cupcakes

nonstick cooking spray
1 14 oz box gingerbread or spice cake mix
1 8 oz bar cream cheese
1 1/2 cups confectioners' sugar
1/2 tsp pure vanilla extract
1/2 cup sliced candied ginger

Heat oven to 350 and coat 36 mini muffin tins withcooking spray.

Prepare cake mix according to package. Divide batter evenly among muffin tins and bake until toothpick comes out clean, 10 - 12 minutes. Let cool 5 minutes in pan and then transfer to wire rack to cool completely

Using electric mixer, beat cream cheese, sugar and vanilla until smooth and creamy. Frost the cooled cupcakes with the frosting and top with the ginger.

Real Simple December 2010