Pumpkin Cream Cupcakes with Pumpkin Frosting
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 152.8
- Total Fat: 4.8 g
- Cholesterol: 30.4 mg
- Sodium: 146.5 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 3.4 g
- Protein: 7.0 g
View full nutritional breakdown of Pumpkin Cream Cupcakes with Pumpkin Frosting calories by ingredient
Number of Servings: 12
Ingredients
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Batter Ingredients:
1 1/2 Cup Pureed Pumpkin
1/2 Cup Unsweetened Applesauce
1 Whole Large Egg
3 Large Egg Whites
1 2/3 Cup Whole Wheat Flour
1 Cup Stevia
1 Tsp Baking Soda
1 Tsp Ground Cinnamon
1 Tsp Ground Nutmeg
1 Tsp Pumpkin Pie Spice
Cream Filling Ingredients:
4 Oz Fat Free Cream Cheese
1/2 Cup Stevia
1 Tsp Whole Wheat Flour
1 Egg White
1/2 Tsp Vanilla Extract
Frosting Ingredients:
8 oz Philadelphia 1/3 fat cream cheese
1/2 cup pureed pumpkin
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
5 tbsp packed brown sugar
Tips
Frosting recipe makes A LOT of frosting! You may have enough to save for next time if you frost with a spatula.
Directions
1. Preheat oven to 350
2. In an a electric mixer mix eggs, pumpkin, and apple sauce together until smooth.
3. Slowly add in dry ingredients and mix until smooth.
4. Remove batter from mixer and clean for cream.
5. Add all cream ingredients into mixer and combine on medium until smooth and creamy.
6. Place liners in a cupcake pan.
7. Scoop 1/3 cup of batter, pour half into a liner and add 1 tbsp of cream on top, then pour the rest of the batter on top. (For each cupcake: 1/3 batter and 1 tbsp cream)Repeat 12 times.
8. Bake for 20-25 minutes or until the toothpick comes out clean.
9. Let cool
10. Combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth.
11. Frost cupcakes & enjoy!
Serving Size: 12 cupcakes
2. In an a electric mixer mix eggs, pumpkin, and apple sauce together until smooth.
3. Slowly add in dry ingredients and mix until smooth.
4. Remove batter from mixer and clean for cream.
5. Add all cream ingredients into mixer and combine on medium until smooth and creamy.
6. Place liners in a cupcake pan.
7. Scoop 1/3 cup of batter, pour half into a liner and add 1 tbsp of cream on top, then pour the rest of the batter on top. (For each cupcake: 1/3 batter and 1 tbsp cream)Repeat 12 times.
8. Bake for 20-25 minutes or until the toothpick comes out clean.
9. Let cool
10. Combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth.
11. Frost cupcakes & enjoy!
Serving Size: 12 cupcakes