Directions:
- Preheat oven to 350 degrees F.
- Prepare cake batter as directed on package; set aside.
- Mix cream cheese, egg and sugar until well blended.
- Remove 3/4 cup of the pie filling for garnish; set aside.
- Spoon 2 tablespoons of the cake batter into each of 24 paper-lined medium muffin cups.
- Top each with 1 tablespoon each of the cream cheese mixture and the remaining pie filling.
- Cover evenly with remaining cake batter.
- Bake for 25-30 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes.
- Remove from pans to wire racks. Cool completely.
- Top cupcakes with whipped topping and remaining pie filling just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 18.04 Kcal (76 kJ) | ||
| Calories from fat | 8.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 1% | |
|---|---|---|---|
| Cholesterol | 8.12mg | 3% | |
| Sodium | 20.57mg | 1% | |
| Potassium | 8.84mg | 0% | |
| Total Carbs | 2.1g | 1% | |
| Sugars | 1.14g | 5% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 0.42g | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 4.2mg | 0% | |
| Amount Per 100 g | |||
| Calories | 298.55 Kcal (1250 kJ) | ||
| Calories from fat | 143.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.93g | 1% | |
|---|---|---|---|
| Cholesterol | 134.34mg | 3% | |
| Sodium | 340.38mg | 1% | |
| Potassium | 146.26mg | 0% | |
| Total Carbs | 34.79g | 1% | |
| Sugars | 18.82g | 5% | |
| Dietary Fiber | 0.98g | 0% | |
| Protein | 6.88g | 1% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.8mg | 1% | |
| Calcium | 69.9mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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