Photo: Deva Williamson
Estimated Nutrition (whole recipe, rough)
1466
Calories
34g
Protein
72g
Fat
170g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Icing | not in our table | 0 |
| Topping | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the Vanilla Cupcakes:
- 1 stick butter, melted
- 1/2 cup sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 1 cup flour
- 2 teaspoons baking powder
- 1 cup milk, at room temperature
- For the Cream Cheese Icing:
- 10 tablespoons unsalted butter, at room temperature
- 1 8-ounce package cream cheese, at room temperature
- 1 1/2 cups confectioners’ sugar
- pinch salt
- 1 teaspoon vanilla extract
- For the Toppings:
- 1/2 cup mini chocolate chips
- 1/2 cup rainbow sprinkles
- 1 cup blueberry compote or other chopped fresh fruit
- 1/2 cup toasted coconut flakes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes