Directions:
- CUPCAKES.
- Heat oven to 350°.
- Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined. Set aside.
- Mash granulated sugar and butter in another bowl until combined. Stir in egg white, then pumpkin, milk and 1/2 tsp vanilla. Add dry ingredients; stir until just combined.
- Pour batter into lined mini muffin cups to three quarters full.
- Bake until cupcakes spring back to the touch, 10 to 15 minutes.
- ICING.
- Beat cream cheese, margarine and confectioners' sugar in a bowl with a hand mixer until smooth.
- Add yogurt and remaining 1/2 tsp vanilla; beat until combined.
- When cupcakes cool, frost and garnish with zest, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.21 Kcal (453 kJ) | ||
| Calories from fat | 31.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 5% | |
|---|---|---|---|
| Cholesterol | 9.92mg | 3% | |
| Sodium | 66.45mg | 3% | |
| Potassium | 54.2mg | 1% | |
| Total Carbs | 16.87g | 6% | |
| Sugars | 10.53g | 42% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 2.06g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 28mg | 3% | |
| Amount Per 100 g | |||
| Calories | 240.08 Kcal (1005 kJ) | ||
| Calories from fat | 70.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.83g | 5% | |
|---|---|---|---|
| Cholesterol | 22.01mg | 3% | |
| Sodium | 147.44mg | 3% | |
| Potassium | 120.26mg | 1% | |
| Total Carbs | 37.44g | 6% | |
| Sugars | 23.36g | 42% | |
| Dietary Fiber | 0.64g | 1% | |
| Protein | 4.58g | 4% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 62.1mg | 3% | |
* 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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