Pumpkin Pie Cupcakes with cream cheese whipped cream
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 195.3
- Total Fat: 13.1 g
- Cholesterol: 68.8 mg
- Sodium: 246.1 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 1.9 g
- Protein: 4.6 g
View full nutritional breakdown of Pumpkin Pie Cupcakes with cream cheese whipped cream calories by ingredient
Introduction
Made with C & H Light to reduce carbs. Made with C & H Light to reduce carbs.Number of Servings: 12
Ingredients
-
Cupcakes:
2 cup Libby's 100% pure canned pumpkin
6 Tbs C & H Light (sugar and Stevia blend)
2 large Egg, fresh, whole, raw
2 tsp Vanilla extract, imitation, alcohol
3/4 Cup Half and Half Cream
2/3 cup Flour, white
1 tsp Cinnamon, ground
1/4 tsp Salt
1/4 tsp Baking Powder
1/4 tsp Baking Soda
Cream Cheese Whipped Cream:
8 oz Cream Cheese
1 tsp Vanilla extract, imitation, alcohol
1/2 cup Sour Cream
2 tbsp, unsifted Powdered Sugar
2-4 tbsp Heavy Whipping Cream
Directions
1. Preheat oven to 350 degrees
2. Grease 12 cup muffin tin
3. Mix the pumpkin and sugar together
4. Add eggs, vanilla ad Half & Half, mix
5. Add all dry ingredients and mix well.
6. Fill each muffin cup with 1/3 cup of the mixture
7. Bake for 20 minutes
8. Cool 20 minutes then put in fridge until cold.
9. Remove and top with cream.
Cream Cheese Whipped Cream
1. Mix cream cheese and vanilla until smooth
2. Whisk in sour cream.
3. Add Sugar
4. Add cream slowly until desired consistency..
5. Put in fridge to firm it up if you'd like to pipe it.
Serving Size: Make 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user LDCARNEY63.
2. Grease 12 cup muffin tin
3. Mix the pumpkin and sugar together
4. Add eggs, vanilla ad Half & Half, mix
5. Add all dry ingredients and mix well.
6. Fill each muffin cup with 1/3 cup of the mixture
7. Bake for 20 minutes
8. Cool 20 minutes then put in fridge until cold.
9. Remove and top with cream.
Cream Cheese Whipped Cream
1. Mix cream cheese and vanilla until smooth
2. Whisk in sour cream.
3. Add Sugar
4. Add cream slowly until desired consistency..
5. Put in fridge to firm it up if you'd like to pipe it.
Serving Size: Make 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user LDCARNEY63.