Ingredients for Mini Doughnut Cupcakes
- 1/4 cup granulated sugar
- Ground Cinnamon
- Yellow Cake Mix
- 1 cup milk (instead of water)
- Vegetable Oil
- 3 large eggs (as per cake mix instructions)
- Ground Nutmeg
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How to Make Mini Doughnut Cupcakes
- Preheat oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners or grease and flour the cups.
- In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Set aside.
- In a large bowl, prepare your favorite boxed cake mix according to package directions, substituting the water with milk for added richness. Stir in 1/4 teaspoon ground nutmeg.
- Fill each prepared muffin cup about two-thirds full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let them cool in the tin for 5 minutes.
- Gently remove cupcakes from the muffin tin and place them on a wire rack to cool completely.
- While cupcakes are still warm, roll them in the cinnamon-sugar mixture until fully coated.
- Enjoy your mini doughnut cupcakes! Store leftovers in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
71g
Fat
6g
Carbs
8g