Mini Cupcake Baking Kit
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UPC Code
844527028815
Data Source
USDA
Package Weight
8.5 oz/241 g
Serving Sizes
4 mini cupcakes or 1/6 of package (40g)
Calories
160
Total Fat
3g
4%
Saturated Fat
1.5g
8%
Cholesterol
0mg
0%
Sodium
220mg
10%
Total Carbohydrate
32g
12%
Dietary Fiber
0g
0%
Sugars
20g
Protein
1g
2%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 4 mini cupcakes or 1/6 of package of Mini Cupcake Baking Kit are
81% in carbs, 17% in fat, and 3% in protein.
carbs:
81%
fat:
17%
protein:
3%
Carbs to Weight Ratio
The carbs to weight ratio of Mini Cupcake Baking Kit is 80%.
This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.
Estimated Water to Weight Ratio
The water to weight ratio of Mini Cupcake Baking Kit is estimated to be 10%.
This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.
Listed Ingredients
Vanilla Cupcake Mix: Sugar, Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Shortening (Palm Oil, Mono And Diglycerides, Polysorbate 60), Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Skim Milk Solids, Food Starch-modified, Natural And Artificial Flavors, Emulsifier (Mono And Diglycerides With Mixed Tocopherols, Ascorbic Acid, Citric Acid), Sodium Bicarbonate, Salt. Rainbow Confetti: Sugar, Rice Flour, Partially Hydrogenated Vegetable Oil (Soybean), Corn Starch, Cellulose Gum, Carrageenan, Yellow 5, Yellow 6, Red 3, Blue 1 Lake, Blue 1. Frosting Mix: Confectioner's Sugar (Sugar, Corn Starch), Natural And Artificial Flavor, Red 3.
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