This is an easy to make cupcake recipe, and delicious to boot. I made it with both a pound cake mix and a spice cake. Both are equally tasty. I had no problems with the icing as I allowed the cream cheese to come to full room temperature, and whisking was a breeze. I used French Vanilla Kool Whip, and topped each cupcake with coarsely chopped crystalized ginger, not the cinnamon. Also, I added a small pinch of salt to the cream cheese, thus bringing out more flavor. YUMMO!