Directions:
- Preheat oven to 350. Prepare your muffin tins with nonstick spray or liners.
- For the filling, beat the cream cheese, sugar, squash puree, egg white, and salt in a bowl until smooth. Set aside.
- For the batter, combine the sugar, milke, blueberry and spinach purees, and oil in your mixer bowl. Beat until smooth. Add the flour, baking soda, and salt and mix until just combined.
- Fill each muffin cup about 1/3 full with the batter. Then add a tablespoon of the filling. Then fill the rest of the way with batter.
- Bake until the tops are lightly browned and spring back to touch, 20 to 25 minutes. Turn the cupcakes out onto a wire rack to cool.
- Store in an airtight container at room temperature for up to 2 days, or freeze up to a month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2948.36 Kcal (12344 kJ) | ||
| Calories from fat | 938.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 104.24g | 160% | |
|---|---|---|---|
| Cholesterol | 16.08mg | 5% | |
| Sodium | 4852.56mg | 202% | |
| Potassium | 3533.25mg | 75% | |
| Total Carbs | 464.42g | 155% | |
| Sugars | 306.05g | 1224% | |
| Dietary Fiber | 6.93g | 28% | |
| Protein | 50.16g | 100% | |
| Vitamin C | 20.5mg | 34% | |
| Iron | 2.4mg | 13% | |
| Calcium | 790.1mg | 79% | |
| Amount Per 100 g | |||
| Calories | 288.08 Kcal (1206 kJ) | ||
| Calories from fat | 91.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.18g | 160% | |
|---|---|---|---|
| Cholesterol | 1.57mg | 5% | |
| Sodium | 474.13mg | 202% | |
| Potassium | 345.22mg | 75% | |
| Total Carbs | 45.38g | 155% | |
| Sugars | 29.9g | 1224% | |
| Dietary Fiber | 0.68g | 28% | |
| Protein | 4.9g | 100% | |
| Vitamin C | 2mg | 34% | |
| Iron | 0.2mg | 13% | |
| Calcium | 77.2mg | 79% | |
* 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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