Ginger Cream Cheese Frosting
1/4 cup of butter (1/2 a stick), room temperature
4 oz of Philly cream cheese (1/2 package), room temperature
2 cups of powdered sugar
1-2 teaspoons ground ginger (taste as you go)
1 teaspoon of freshly grated ginger
candied ginger (optional)
Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
Slowly add the powdered sugar. Add the vanilla to taste.
Spread on cooled cupcakes. Decorated with chopped candied ginger.