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Stonewall Kitchen Cupcake Mix, Gingerbread
Stonewall Kitchen Cupcake Mix, Gingerbread
Stonewall Kitchen Cupcake Mix, Gingerbread
Stonewall Kitchen Cupcake Mix, Gingerbread

Stonewall Kitchen Cupcake Mix, Gingerbread

24.2 oz
Stonewall Kitchen Cupcake Mix, Gingerbread

Stonewall Kitchen Cupcake Mix, Gingerbread

24.2 oz

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Kitchen Tropical Mango Veggie Smoothie

About

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.

Nutrition

Nutrition Facts

Serving Size 0.083
Servings Per Container about 12
  • Amount Per Serving
  • Calories 210
    • Total Fat 0g0%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Cholesterol 0mg0%daily value
    • Sodium 170mg7%daily value
    • Total Carbohydrate 51g17%daily value
    • Total CarbohydrateDietary Fiber 1g4%daily value
    • Total CarbohydrateSugars 33g
    • Protein 2g
Percent Daily Values are based on a 2,000 calorie diet.

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.


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No, Stonewall Kitchen Cupcake Mix, Gingerbread is not gluten-free.

Stonewall Kitchen Cupcake Mix, Gingerbread has 210.0 calories.

Stonewall Kitchen Cupcake Mix, Gingerbread has 51.0 carbs.

Stonewall Kitchen Cupcake Mix, Gingerbread has 33.0 grams of sugar.

Stonewall Kitchen Cupcake Mix, Gingerbread has 0.0 grams of fat.

Stonewall Kitchen Cupcake Mix, Gingerbread has 170.0 grams of sodium.