Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting (Rachael Ray) Recipe

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Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting (Rachael Ray)
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Ingredients:

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Divide prepared cake mix into nonstick muffin tins and bake for 20 minutes. The batter will make 8 to 10 muffins, depending on the size of your tin. Turn muffins out of tins to quick cool.
  3. Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed. Beat in sugar until frosting is fluffy. Frost cupcakes and top with crystalized ginger.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 733.83 Kcal (3072 kJ)
Calories from fat 151.71 Kcal
% Daily Value*
Total Fat 16.86g 26%
Cholesterol 31.19mg 10%
Sodium 429.61mg 18%
Potassium 246.65mg 5%
Total Carbs 145.36g 48%
Sugars 127.97g 512%
Dietary Fiber 1.37g 5%
Protein 3.92g 8%
Vitamin C 8.8mg 15%
Iron 2.6mg 14%
Calcium 83.5mg 8%
Amount Per 100 g
Calories 341.74 Kcal (1431 kJ)
Calories from fat 70.65 Kcal
% Daily Value*
Total Fat 7.85g 26%
Cholesterol 14.52mg 10%
Sodium 200.07mg 18%
Potassium 114.86mg 5%
Total Carbs 67.69g 48%
Sugars 59.59g 512%
Dietary Fiber 0.64g 5%
Protein 1.83g 8%
Vitamin C 4.1mg 15%
Iron 1.2mg 14%
Calcium 38.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.8
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sugar

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