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Details
Holiday. All natural. Cafe baking. With cream cheese frosting mix. Simply delectable. That's the best way to describe our Gingerbread Cupcakes. Topped with velvety smooth cream cheese frosting, they're moist, delicious and full of robust ginger flavor. These cupcakes are sure to bring a smile to everyone's face. In 1991, we set up a small table at the local farmers' market displaying the few dozen items we had finished hand-labeling just hours before. We are now proud to be one of the most awarded specialty food companies in the country. Please visit our headquarters in York, Maine where our Company Store, Cafe and celebrated Cooking School are located. - Jim Stott and Jonathan King, Creators of Stonewall Kitchen. stonewallkitchen.com. Made in USA.
Ingredients
Wheat Flour, Confectioners' Sugar (Sucrose, Cornstarch), Sugar, Candied Ginger (Ginger, Cane Sugar), Molasses, Molasses Powder (Molasses, Maltodextrin), Tapioca Starch, Baking Soda, Ginger, Natural Vanilla Flavor, Spices, Sea Salt, Natural Maple Flavor, Gum Blend (Xanthan Gum, Guar Gum, Sodium Alginate), Natural Almond Flavor.
Directions
Cooking: From your pantry you will need: For the Cupcakes: 1 large egg, room temperature; 4-1/2 tbsp. unsalted butter, melted and cooled; 3/4 cup water. For the Frosting: 8 oz. cream cheese, softened; 6 tbsp. unsalted butter, softened. For the Cupcakes: Preheat oven to 350 degrees F. Spray, grease or line with paper liners a 12-well muffin tin, set aside. Empty cupcake mix into bowl of an electric mixer fitted with the paddle attachment, or a hand mixer may be used. Add egg, butter and water. Mix on medium speed, just until incorporated. Evenly divide batter in prepared muffin tin, filling each well 2/3's full. Bake at 350 degrees F for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pan 10 minutes then remove from pan and allow to cool on rack. For the Frosting: Place the cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment. Cream until uniformly mixed. On low speed, slowly add the frosting mix and beat until smooth. Spread on cooled cupcakes. Makes 12 cupcakes.
Warnings
Contains: wheat. May contain traces of soy.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 210
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 170mg7%
- Total Carbohydrate 51g19%
- Dietary Fiber 1g4%
- Sugars 33g
- Protein 2g
Details
Holiday. All natural. Cafe baking. With cream cheese frosting mix. Simply delectable. That's the best way to describe our Gingerbread Cupcakes. Topped with velvety smooth cream cheese frosting, they're moist, delicious and full of robust ginger flavor. These cupcakes are sure to bring a smile to everyone's face. In 1991, we set up a small table at the local farmers' market displaying the few dozen items we had finished hand-labeling just hours before. We are now proud to be one of the most awarded specialty food companies in the country. Please visit our headquarters in York, Maine where our Company Store, Cafe and celebrated Cooking School are located. - Jim Stott and Jonathan King, Creators of Stonewall Kitchen. stonewallkitchen.com. Made in USA.
Ingredients
Wheat Flour, Confectioners' Sugar (Sucrose, Cornstarch), Sugar, Candied Ginger (Ginger, Cane Sugar), Molasses, Molasses Powder (Molasses, Maltodextrin), Tapioca Starch, Baking Soda, Ginger, Natural Vanilla Flavor, Spices, Sea Salt, Natural Maple Flavor, Gum Blend (Xanthan Gum, Guar Gum, Sodium Alginate), Natural Almond Flavor.
Directions
Cooking: From your pantry you will need: For the Cupcakes: 1 large egg, room temperature; 4-1/2 tbsp. unsalted butter, melted and cooled; 3/4 cup water. For the Frosting: 8 oz. cream cheese, softened; 6 tbsp. unsalted butter, softened. For the Cupcakes: Preheat oven to 350 degrees F. Spray, grease or line with paper liners a 12-well muffin tin, set aside. Empty cupcake mix into bowl of an electric mixer fitted with the paddle attachment, or a hand mixer may be used. Add egg, butter and water. Mix on medium speed, just until incorporated. Evenly divide batter in prepared muffin tin, filling each well 2/3's full. Bake at 350 degrees F for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pan 10 minutes then remove from pan and allow to cool on rack. For the Frosting: Place the cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment. Cream until uniformly mixed. On low speed, slowly add the frosting mix and beat until smooth. Spread on cooled cupcakes. Makes 12 cupcakes.
Warnings
Contains: wheat. May contain traces of soy.
Common questions
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