Gingerbread Cupcakes

By carvalhohm

Ingredients

• FILLING:
• 4 ounces cream cheese, softened
• 3 tablespoons Orange Marmalade Spreadable Fruit
• 1 large egg yolk
• 1 tablespoon All Purpose Flour
• CUPCAKES:
• 1 (14.5 oz.) package Gingerbread Mix
• 1/4 cup sugar
• 2/3 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• FROSTING:
• 2/3 cup Cream Cheese Flavored Frosting
• OR 1 (13 oz.) can Velvety Cream Cheese Flavored No-Fuss Frosting
• 3 tablespoons Orange Marmalade Spreadable Fruit

Details

Servings 12
Preparation time 15mins
Cooking time 120mins
Adapted from pillsburybaking.com

Preparation

Step 1

HEAT oven to 350°F. Line 12 muffin cups with paper baking cups. Beat cream cheese, marmalade, egg yolk and flour in small bowl until smooth.

WHISK gingerbread mix and sugar in large bowl. Add milk, egg and vanilla. Whisk until smooth. Measure 1 tablespoon batter in each muffin cup. Layer with 1 tablespoon cream cheese mixture. Top with 2 tablespoons batter, evenly distributing the remaining batter.

BAKE 18 to 20 minutes or until toothpick inserted at edge comes out clean. Cool completely on wire rack. Spread 2 teaspoons frosting or make a small rosette of Easy Frost in center of each cupcake. Top with 1/2 teaspoon marmalade.

Serving Size (1 cupcake of 12), Calories 300 (Calories from Fat 90), Total Fat 10g (Saturated Fat 3.5g, Trans Fat 1.5g), Cholesterol 40mg, Sodium 310mg, Total Carbohydrate 47g (Dietary Fiber 0g, Sugars 32g), Protein 3g