1. Preheat the oven to 350°F. Line two muffin tins with 21 papers, and spray the insides of the papers to keep the cakes from tearing when you eat them. Fill the 3 remaining wells of the muffin tin halfway with water.

2. 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. Add the eggs, one at a time, beating well and scraping the bowl after reach addition.

3. Stir in the crystallized ginger (if you're using it; and you really should, as it makes these cupcakes something special).

4. Add the water 1/4 cup at a time

5. alternately with the remaining mix, mixing until well-bleded after each addition.

6. Scoop the batter into the cups, filling each cup about 2/3 full.

7. Bake the cakes in a preheated 350°F oven for 18 to 20 minutes, until a cake tester inserted into the center comes out clean. 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.

8. For the frosting: Beat the cream cheese and shortening together until smooth. Add the oil and zest, beating well.

9. Add the glazing or confectioners' sugar one cup at a time, beating until fluffy. Scrape the bowl once more, beat for one more minute, then use to frost the cupcakes.