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    You are in: Home / Recipes / Cheesecake-Filled Pumpkin Cupcakes Recipe
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    Cheesecake-Filled Pumpkin Cupcakes

    Average Rating:

     3 Total Reviews

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    • on October 27, 2009

      These are delicious! I have made them twice now... once as regular cupcakes and the second time as mini-cupcakes for a halloween party. I agree they are yummy without frosting but the frosting is really good too! as far as mini-cupcakes go, I piped the pumpkin mix and the cream cheese mix into the pan. It was too messy trying to do that with spoon. Baking time was only ~12 mins as well. Will definitely be making these again!

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    • on October 26, 2009

      I made these as soon as I saw the recipe in the magazine. I did not make the icing to put on them, they were so moist I didn't feel like it needed icing. They were SO good! I will make them again and have been passing the recipe along to ladies I know!

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    • on October 20, 2009

      I made these last night (from The RR mag) and while they are a bit time consuming, they are fabulous!

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    Nutritional Facts for Cheesecake-Filled Pumpkin Cupcakes

    Serving Size: 1 (145 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 594.9
     
    Calories from Fat 357
    60%
    Total Fat 39.7 g
    61%
    Saturated Fat 20.2 g
    101%
    Cholesterol 117.0 mg
    39%
    Sodium 318.3 mg
    13%
    Total Carbohydrate 57.4 g
    19%
    Dietary Fiber 1.0 g
    4%
    Sugars 43.5 g
    174%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    water

    Detailed Nutrition Values About Nutrition Info
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