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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Rosemary Mini Cupcakes

Makes: 36 mini cupcakes
Prep: 20 minutes
Bake: 12 minutes
Rosemary Mini Cupcakes
  • 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.

nutrition facts
  • 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

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