Mini Gingerbread Cupcakes

Mini gingerbreadcupcakes
Dwight Eschiliman
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preparation
10
minutes
cooking
60
minutes
Makes 36 cupcakes

Ingredients

nonstick cooking spray
1
14.5-ounce box gingerbread or spice cake mix (plus the ingredients called for in the package directions)
1
8-ounce bar cream cheese, at room temperature
1 1/2
cups
confectioners’ sugar
1/2
teaspoon
pure vanilla extract
1/2
cup
sliced candied ginger

Directions

  1. Heat oven to 350° F. Coat 36 mini muffin tins with the cooking spray.
  2. Prepare the cake mix according to the package directions. Divide the batter evenly among the muffin tins and bake until a toothpick inserted in the center of a cupcake comes out clean, 10 to 12 minutes. Let cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
  3. Using an electric mixer, beat the cream cheese, sugar, and vanilla until smooth and creamy. Frost the cooled cupcakes with the frosting and top with the ginger.
Sara Quessenberry
December 2010

Nutritional Information

  • Per Serving
  • Calories 97
  • Fat 3 g
  • Sat Fat 2 g
  • Cholesterol 13 mg
  • Sodium 102 mg
  • Protein 1 g
  • Carbohydrate 16 g
  • Sugar 11 g
  • Fiber 0 g
  • Iron 1 mg
  • Calcium 19 mg
What does this mean? See Nutrition 101.

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