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Nutrition Facts
Serving Size 70 g
(Approx. 16 Servings)
Amount Per Serving
Calories 290 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 250 mg 10%
Total Carbohydrate 44 g 15%
Dietary Fiber 1 g 4%
Sugars 36 g
Protein 2 g
Vitamin A 4% Iron 6%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Gingerbread Cupcakes with Candied Ginger Icing

Prep Time
30 minutes
Cook Time
50 minutes
Total Time
1 h 20 m
16  People


Recipe makes 16 Servings

1 gingerbread cake mix
6 Tbsp salted butter
8 Oz cream cheese, room temperature
1 Spiced Islands Vanilla Bean
1 Tbsp Spiced Islands Crystallized Ginger, slivered
1 large navel orange, zested
3 cup(s) powdered sugar
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Prepare cupcakes according to cake mix package directions. Cool completely.
Prepare icing by creaming butter and cream cheese together.
Split the vanilla bean down the center lengthwise. Using the back of the knife, scrape the seeds of the bean into the butter mixture. (Discard the bean or store with sugar to make vanilla sugar.)
Add 1 teaspoon candied ginger and orange zest. Stir to combine.
Slowly blend in powdered sugar.
Spoon icing into a zip-top bag and seal. Snip one corner off the bag. Pipe icing onto the cooled cupcakes.
Top each cupcake with 1 to 2 slivers of crystallized ginger.



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