Using a cake mix makes for a simple recipe. By adding in a few ingredients they taste homemade and extra delicious. Enjoy every little bite of these spiced gems!
When using a cake mix, it cuts down on time in the kitchen and by adding just a few ingredients, they become your own creation and so yummy. These little cupcakes are a great snack and dessert. Pop a few in lunch boxes and grab a few on the way out the door. Everyone loves these.
Light Little Spice Cupcakes
Yields: 28 mini cupcakes
Nutrition: calories 79, fat 1.2 g, carbs 15.2 g, fiber .1 g, sugars 8.1 g, sodium 152 mg, protein 1
Ingredients:
- 1 box Betty Crocker Super Moist Spice cake mix
- 2 tsp baking powder
- 1 large or extra-large egg
- 2 egg whites
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice, optional
- 4 tbsp butter, melted and cooled
- 1 1/2 cups cold water
- 2 1/2 tbsp cinnamon sugar mix for sprinkling on top
- Redi whip, or store brand whipped cream from an aerosol can for garnish, optional
Directions:
- Preheat oven to 350 degrees, spray 2 mini cupcake pans with baking spray or line with mini cupcake liners. Set aside until ready to fill.
- In a large mixing bowl, add the cake mix and baking powder. With a wire whisk loosen up the dry mix so there are no clumps.
- Add the remaining ingredients one at a time. Switch over to a rubber spatula and mix until all is incorporated. Make sure you scrape the bottom to mix in all the dry cake mix.
- Switch over to a hand held mixer. On medium to high speed, mix the batter until light and fluffy.
- Place in the fridge for about 15 minutes.
- Take out and start filling your muffin cups.
- Bake about 10 to 15 minutes until a toothpick comes out clean or with dry crumbs.
- Place on wire rack and while cooling, sprinkle with cinnamon sugar.
- When completely cooled, and I mean completely cooled and ready to serve, you can spray on the whipped cream, sprinkle with cinnamon sugar mixture for nice presentation.
Enjoy the deliciousness!
Little Light Cake Mix Cupcakes
Ingredients
- 1 box spice cake mix
- 2 tsp baking powder
- 1 large or extra large egg
- 2 egg whites
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice, optional
- 4 tbsp butter, melted and cooled
- 1 1/2 cups cold water
- 2 1/2 tbsp cinnamon sugar mix for sprinkling on top
- •Redi whip, or store brand whipped cream from an aerosol can for garnish, optional
Instructions
-
1.Preheat oven to 350 degrees, spray 2 mini cupcake pans with baking spray or line with mini cupcake liners. Set aside until ready to fill.
2.In a large mixing bowl, add the cake mix and baking powder. With a wire whisk loosen up the dry mix so there are no clumps.
3.Add the remaining ingredients one at a time. Switch over to a rubber spatula and mix until all is incorporated. Make sure you scrape the bottom to mix in all the dry cake mix.
4.Switch over to a hand held mixer. On medium to high speed, mix the batter until light and fluffy.
5.Place in the fridge for about 15 minutes.
6.Take out and start filling your muffin cups.
7.Bake about 10 to 15 minutes until a toothpick comes out clean or with dry crumbs.
8.Place on wire rack and while cooling, sprinkle with cinnamon sugar.
9.When completely cooled, and I mean completely cooled and ready to serve, you can spray on the whipped cream, sprinkle with cinnamon sugar mixture for nice presentation.
Enjoy the deliciousness!
