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Duncan Hines
Decadent Cupcakes

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Details

19.40 oz
SKU / UPC: 644209414857

Nutrition

Nutrition Facts
Serving Size 1/12 cake mix
Servings Per Container 12
Amount Per Serving
Calories 180Calories from Fat 25
% Daily Value*
Total Fat 3g5%
Saturated Fat 1.5g8%
Trans Fat 0g 
Cholesterol 0mg 0%
Sodium 190mg8%
Total Carbohydrate 40g13%
Sugars 31g 
Protein <1g 
Vitamin A0%
Vitamin C0%
Calcium6%
Iron 4%

Ingredients

Cake Mix (Sugar, Enriched Bleached Wheat Flour [Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Vegetable Oil Shortening [Palm Oil], Strawberry Flavored Bits [Sugar, Corn Syrup, Corn Cereal, Partially Hydrogenated Vegetable Oil (Cottonseed and/or Soybean), Modified Food Starch, Citric Acid, Natural and Artificial Flavors, Red 40, Blue 2], Leavening [Sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate]. Contains 2% or less of: Wheat Starch, Emulsifier [Propylene Esters, Mono- and Diglycerides, Sodium Stearoyl Lactylate], Salt, Dextrose, Cellulose Gum, Xanthan Gum, Citric Acid, Natural and Artificial Flavor, Artificial Flavor, colored with [Red 40 Lake]). Frosting Mix (Powdered Sugar [Sugar, Corn Starch], Cream Cheese Powder [Cream Cheese (Cream, Milk, Skim Milk, Whey, Cheese Cultures, Salt, Enzymes), Whey, Natural Flavor, Tocopherols and Ascorbyl Palmitate (to protect flavor)], Natural and Artificial Flavor).

Directions

You Will Need: For the Cupcake Pouch: 2 eggs, 3/4 cup water, 1/4 cup oil. For the Frosting Pouch: 2 teaspoons water, 1 stick butter (softened). Cupcake Instructions: 1. Preheat oven to 350F. Line muffin pans with baking cups. 2. Empty contents of large pouch into a large bowl. Blend cake mix, water, oil and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Spoon batter evenly into the 12 cupcake liners (approximately 1/2 full). 3. Bake: Bake in center of oven at 350F for 18-23 minutes. Cupcakes are done when toothpick inserted in center comes out clean. Cool 5-10 minutes in pan then remove and place on wire rack to cool completely. Frosting Instructions: 1. Mix softened butter with electric mixer on high for 1 minute or until light and fluffy. Scrape. Slowly add frosting mix to butter while mixing on low speed for an additional 1 minute. Scrape. Add water. Start mixing on low. As frosting starts to come together, gradually increase speed to high. This step may take up to 3 minutes. Mix on high for an additional 3 minutes. 2. Fill provided pastry bag with frosting (place bag in tall glass to make filling with frosting easier). Cut approx. 1/2 inch from the tip of the pastry bag. Insert cut pastry bag into top of cupcake and squeeze gently to fill cupcake with approx. 1 tablespoon of frosting. Slowly remove pastry bag and swirl approx. 1 tablespoon of frosting on top. For an even richer cream cheese flavor replace 1 stick of butter with 2 ounces brick cream cheese and 4 tablespoons butter. Mix as directed. 9-Inch Round Cake: Preheat oven to 350F. Grease sides and bottom of pan with shortening or oil spray. Flour lightly. Mix as directed. Bake at 350F for 32-37 minutes. High Altitude (over 3,500 ft.): Cupcakes: Preheat oven to 350F. Stir 1 tablespoon flour into mix. Mix as directed. Bake at 350F for 18-23 minutes. 9-Inch Round Cake: Preheat oven to 350F. Grease sides and bottom of pan with shortening or oil spray. Flour lightly. Stir 1 tablespoon flour into mix. Mix as directed. Bake at 350F for 28-33 minutes.