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Chocolate Cinnamon Cupcakes With Peanut Butter Cinnamon Frosting
HELLMANN'S10Ingredients
40Minutes
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Ingredients
US|METRIC
8 SERVINGS
- cake: (:)
- 18.25 oz. cake mix (dark chocolate)
- 1 cup Hellmann's® or Best Foods® Light Mayonnaise (or Real Mayonnaise)
- 1 cup water
- 3 eggs
- 1 tsp. ground cinnamon
- 1 lb. confectioners sugar
- 1/2 cup Country Crock® Spread
- 1/2 cup Skippy Creamy Peanut Butter
- 1 tsp. ground cinnamon
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Directions
- For CAKE, preheat oven to 350°. Line two 12-cup muffin pans with cupcake liners; set aside.
- Beat cake mix,Hellmann's® or Best Foods® Light 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.
- Bake 20 minutes or until toothpick inserted in centers comes out clean. Remove cupcakes to wire rack and cool completely.
- For FROSTING, beat sugar, Shedd's Spread Country Crock® Spread, Skippy® Creamy 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.
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