Mini Gingerbread Cupcakes Recipe

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Mini Gingerbread Cupcakes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F. Coat 36 mini muffin cups with cooking spray.
  2. Prepare the cake mix according to package directions. Divide the batter evenly among the muffin cups. Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 10-12 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.
  4. NOTE:Cupcakes may be baked up to 1 day in advance and kept in a tightly covered container at room temperature. Or they may be baked 2 months in advance and frozen. The frosting may be made up to 2 days in advance and refrigerated, covered. Bring back to room temperature before frosting.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 655.59 Kcal (2745 kJ)
Calories from fat 257.46 Kcal
% Daily Value*
Total Fat 28.61g 44%
Cholesterol 3.9mg 1%
Sodium 686.24mg 29%
Potassium 1402.02mg 30%
Total Carbs 94.81g 32%
Sugars 58.31g 233%
Dietary Fiber 0.07g 0%
Protein 6.2g 12%
Iron 0.2mg 1%
Calcium 48.9mg 5%
Amount Per 100 g
Calories 471.09 Kcal (1972 kJ)
Calories from fat 185 Kcal
% Daily Value*
Total Fat 20.56g 44%
Cholesterol 2.8mg 1%
Sodium 493.12mg 29%
Potassium 1007.46mg 30%
Total Carbs 68.13g 32%
Sugars 41.9g 233%
Dietary Fiber 0.05g 0%
Protein 4.46g 12%
Iron 0.1mg 1%
Calcium 35.2mg 5%

* 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

  • 15.5
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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