Rasa Malaysia · by Bee Yinn Low★ 4.8 (8)
Cream Cheese Filled Pumpkin Cupcakes
NUTRITION · PER SERVING40M COOK
CAL 29%·PRO 13%
CARBS 79G55% OF CAL
3G FIBER14G OTHER63G TOTAL SUGAR
FAT 27G42% OF CAL
8G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pumpkin cupcakes with a creamy cream cheese center. Spiced, tender, and decadent in every bite, these are fall-flavored individual treats.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1⅓ cups sugar
- ½ cup canola oil
- 1¼ cups canned pumpkin
- 3 large eggs
- 1⅓ cups all-purpose flour
- 1½ teaspoons baking soda
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 4 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 2 cups confectioner's sugar
- 1 teaspoon vanilla
At a glance
PER SERVING · TIME 40M
CAL 29%·PRO 13%
CARBS 79G55% OF CAL
3G FIBER14G OTHER63G TOTAL SUGAR
FAT 27G42% OF CAL
8G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 625mg
- Total sugar
- 63g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 200mg
- Calcium
- 45mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 625MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.