Chocolate Cinnamon Cupcakes with Peanut Butter Cinnamon Frosting
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Ingredients
- CUPCAKES:
- 1 box (16.5 oz.) dark chocolate cake mix
- 1 cup Hellmann's® or Best Foods® Light Mayonnaise or Real Mayonnaise
- 1 cup water
- 3 eggs
- 1 tsp. ground cinnamon
- FROSTING:
- 1 lb. confectioners sugar
- 1/2 cup Country Crock® Spread
- 1/2 cup creamy peanut butter
- 1 tsp. ground cinnamon
Nutritional information
Amount per serving
Calories250
Calories from Fat100
Total Fat11g
Saturated Fat2.5g
Trans Fat0g
Cholesterol30mg
Sodium330mg
Total Carbs37g
Dietary Fiber1g
Sugars28g
Protein3g
Calcium4%
Iron6%
Vitamin C0%
Vitamin A4%
Method
- 1 For CUPCAKES, preheat oven to 350°. Line two 12-cup muffin pans with cupcake liners; set aside.
- 2 Beat cake mix, Hellmann's® or Best Foods® Light or Real 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.
- 3 Bake 20 minutes or until toothpick inserted in centers comes out clean. Remove cupcakes to wire rack and cool completely.
- 4 For FROSTING, beat sugar, Country Crock® Spread, 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.