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    You are in: Home / Recipes / Black Bottom Cream Cheese Cupcakes Recipe
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    Black Bottom Cream Cheese Cupcakes

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 06, 2011

      My mom made these all the time in the 70's, thanks for posting the recipe. These are the best cupcakes! Our family added the chocolate chips into the cream cheese filling and sprinkled sugar on top. Try that, it's perfect.

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    • on July 15, 2009

      These cupcakes were delicious - very moist and the cream cheese in the centre was a nice touch to it! Only change I would make would be to leave out the topping. Maybe I added too much (but then again, it did make a lot) but it didn't look the prettiest when it came out of the oven and I found there was already plenty of sugar in it so that it can do without the excess on top. But all in all, a yummy treat!

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    • on September 24, 2008

      Saw Marlene's pic and tried this on a whim... they turned out lovely. I omitted the topping. A keeper recipe, thanks Mai!

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    • on September 23, 2008

      Absolutely awesome!!! I'm so glad I picked this recipe!! I used my mini bundt pans so that's why mine are a little 'odd' shaped. They mix up easy , and baked for me in exactly the time stated. Moist , and oh soooooo good!! Made for Fall PAC '08

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    Nutritional Facts for Black Bottom Cream Cheese Cupcakes

    Serving Size: 1 (1448 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 241.0
     
    Calories from Fat 108
    44%
    Total Fat 12.0 g
    18%
    Saturated Fat 5.1 g
    25%
    Cholesterol 31.1 mg
    10%
    Sodium 124.3 mg
    5%
    Total Carbohydrate 33.4 g
    11%
    Dietary Fiber 1.3 g
    5%
    Sugars 25.6 g
    102%
    Protein 2.8 g
    5%

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