Pumpkin Cupcakes with Orange Cream Cheese Frosting

Cupcakes:

1. Preheat the oven to 350 degrees F.
    
2. Line two muffin tins with 21 papers, and spray the insides of the papers to keep the cakes from tearing when you eat them.
    
3. Fill the 3 remaining wells of the muffin tin halfway with water.
    
4. For the cake: In a large mixing bowl, cream the butter until light and fluffy. Add half of the pumpkin spice mix and stir until well-blended.
    
5. Add the eggs, one at a time, beating well and scraping the bowl after reach addition.
    
6. Stir in the crystallized ginger (if you're using it; and you really should, as it makes these cupcakes something special).
    
7. Add the water 1/4 cup at a time.
    
8. Alternately with the remaining mix, mixing until well-blended after each addition.
    
9. Scoop the batter into the cups, filling each cup about 2/3 full.
    
10. Bake the cakes in a preheated 350 degrees F oven for 18 to 20 minutes, until a cake tester inserted into the center comes out clean.
     
11. Remove from the oven, and let the cupcakes cool in the pan for 5 minutes before taking them out of the pan and placing them on a rack to cool completely before frosting.

Frosting:

1. Beat the cream cheese and shortening together until smooth.
    
2. Add the oil and zest, beating well.
    
3. Add the glazing or confectioners' sugar one cup at a time, beating until fluffy.
    
4. Scrape the bowl once more, beat for one more minute, then use to frost the cupcakes.