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Mini Gingerbread Cupcakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.8749
Energy (kCal)744.648
Carbohydrates (g)188.3812
Total fats (g)0.3613
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gingerbread spice cake mix 1 box called called - - - -
    cream cheese 1 package - - - -
    sugar 1 1/2 cups powdered 700.2 179.58599999999998 0.0 0.0
    vanilla extract 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    ginger 1/2 cup candied 38.4 8.5296 0.8736 0.36

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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