Gingerbread Cupcakes with Orange Cream Cheese Icing

Gingerbread Cupcakes: recipe is direct from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero

For the frosting:

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• 8 ounces cream cheese, at room temperature
• 1/4 pound (1 stick) unsalted butter, at room temperature
• 1/2 teaspoon orange zest
• 1/2 teaspoon pure vanilla extract
• 1/2 pound confectioners' sugar, sieved (about 2 cups)

For the decoration:

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• 6 pieces dried crystallized ginger (not in syrup), sliced in half

For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.