Mini Peanut Butter Cupcakes with Pumpkin Cream Cheese Frosting
This Mini Peanut Butter Cupcakes with Pumpkin Cream Cheese Frosting recipe contains heavy cream, peanut butter, palm sugar, unsalted butter, Neufchatel and more.
Servings:48 | Calories:64 | Total Fat:5g | Chol:18mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 2g
10 %
Total Carb 4g
1 %
Fiber 0g
0 %
Sugars 4g
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Cholesterol 18mg
6 %
Sodium 77mg
3 %
Protein 1g
3 %
Calories:
29% Others combined
25% Heavy cream
24% Peanut butter
20% Palm sugar
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 2 items in the list.
Incomplete info for : Gluten-free, Stevia
Ingredients
1/3 cup unsalted butter, room temperature 3/4 cup palm sugar, divided 1/2 cup Old Fashioned Smooth peanut butter (see below), or other peanut butter of your choosing 2 large eggs 1 teaspoon vanilla extract 2 cups gluten-free baking and pancake mix (such as Pamela’s Ultimate Gluten-Free Baking & Pancake Mix) 2 teaspoons baking powder pinch of kosher salt 3/4 cup 1% milk 2 ounces Neufchatel (light) cream cheese 1 cup heavy cream 1/4 cup pumpkin puree 1/4 teaspoon powdered natural sweetener such as Stevia, or to taste
Directions : View recipe directions on kitchendaily.com
