- make this recipe
- user reviews (0)
-
1
package 1-layer-size white cake mix
-
1
teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
-
1/2
teaspoon finely shredded orange peel
-
1/2
cup sifted powdered sugar
-
1
tablespoon orange juice
1. Preheat the oven to 350 degree F. Line thirty-six 1 3/4-inch muffin cups with miniature paper bake cups;* set aside.
2. Prepare cake mix according to package directions, except stir in rosemary and orange peel. Spoon a well-rounded teaspoon of the batter into each prepared muffin cup.**
3. Bake cupcakes in the preheated oven about 12 minutes or until tops spring back when lightly touched and cupcakes are golden brown. Cool in muffin cups on a wire rack for 5 minutes.
4. Meanwhile, for glaze, in a small bowl, stir together powdered sugar and orange juice; set aside. Remove cupcakes from muffin cups. Dip tops in the glaze mixture. Cool completely on wire rack. Makes 36 mini cupcakes.
*Test Kitchen Tip: If you don't have 1 3/4-inch muffin cups, line twelve 2 1/2-inch muffin cups with paper bake cups. Prepare batter as directed for Rosemary Mini Cupcakes. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake in a 350 degree F oven about 15 minutes or until golden brown. Cool and glaze as directed. Makes twelve 2 1/2-inch cupcakes.
**Test Kitchen Tip: If all of the cupcakes do not fit in the oven at one time, refrigerate the remaining cupcakes while the first ones bake.
- Servings Per Recipe 36 mini cupcakes
- Calories34
- Total Fat (g)1
- Saturated Fat (g)0,
- Cholesterol (mg)0,
- Sodium (mg)46,
- Carbohydrate (g)7,
- Fiber (g)0,
- Protein (g)0,
- Vitamin A (DV%)0,
- Vitamin C (DV%)0,
- Calcium (DV%)0,
- Iron (DV%)0,
- Other Carbohydrates (d.e.).5,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands

