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CHOCOLATE CINNAMON CUPCAKES WITH PEANUT BUTTER CINNAMON FROSTING
Makes: 24 cupcakes
Prep Time:
20 Minute(s)
Cook Time:
20 Minute(s)
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CUPCAKES:
1 box (1 lb. 2.25 oz.) dark chocolate cake mix
1 cup Hellmann's® or Best Foods® Light Mayonnaise
1 cup water
3 eggs
1 tsp. ground cinnamon
FROSTING:
1 lb. confectioners sugar
1/2 cup Shedd's Spread Country Crock® Spread
1/2 cup Skippy® Creamy Peanut Butter
1 tsp. ground cinnamon
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For CAKE, preheat oven to 350°. Line two 12-cup muffin pans with cupcake liners; set aside.
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Beat cake mix,Hellmann's® or Best Foods® Light Mayonnaise, water, eggs and cinnamon in large bowl with electric mixer on low speed 30 seconds. Increase speed to medium and beat, scraping down sides occasionally, 2 minutes. Evenly spoon batter into prepared muffin pans.
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Bake 20 minutes or until toothpick inserted in centers comes out clean. Remove cupcakes to wire rack and cool completely.
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For FROSTING, beat sugar, Shedd's Spread Country Crock® Spread, Skippy® Creamy Peanut Butter and cinnamon in large bowl with electric mixer at low speed 20 seconds. Scrape down sides, then beat an additional 20 seconds at medium speed just until creamy. DO NOT OVERBEAT. Evenly spread frosting on cupcakes.
Cost per recipe*: $5.08.
Cost per cupcake*: $0.21.
*Based on average retail prices at national supermarkets.
Calories 260, Calories From Fat 110, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 12g, Cholesterol 30g, Sodium 320g, Total Carbohydrates 37g, Sugars 28g, Dietary Fiber 1g, Protein3g, Vitamin A 4%, Vitamin C 0%, Calcium 4%, Iron 6%
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