Ingredients:
Cupcakes:
17 Oz. Cake Mix (I used a ‘Simply’ mix.)
1 C. Water
6 Oz. Plain Fat Free Greek Yogurt
2 Egg Whites
1/2 Tsp. Vanilla Extract
3 Oz. Greek Yogurt Cream Cheese
3 Tbsp. Strawberry Preserves
Frosting:
8 Oz. Greek Yogurt Cream Cheese, Room Temperature
1/4 C. Powdered Sugar, Sifted
1/4 C. Natural Sweetener (Such as Stevia, Truvia, Etc.)
1 Tsp. Vanilla Extract
1/2 Tsp. Almond Extract
2/3 C. Heavy Whipping Cream, Cold
Directions:
Preheat the oven to 350 degrees F. and line a cupcake tin with cupcake papers.
Lightly coat the inside of the papers with non-stick baking spray; set aside.
Combine the cake mix, water, yogurt, egg whites and vanilla into a large bowl and beat until smooth and creamy.
Divide the batter evenly among 24 cupcakes.
Place 1/4 tsp. of cream cheese onto each cupcake and push down slightly into the batter.
Put about 1/4 tsp. of the strawberry preserves over the top of the cream cheese.
Place the pan into the oven and back for 20-25 minutes or until the tops of the cupcakes are browned and ‘springy’.
While the cupcakes were baking, I put the bowl of my stand mixer and the heavy whipping cream into the freezer to let it get nice and cold to whip up the frosting.
Carefully remove the pan from the oven and allow the cupcakes to cool slightly before transferring to a wire rack to continue cooling.
While the cupcakes are cooling, beat the cream cheese in a large bowl until smooth and creamy.; scrape down the edges of the bowl.
Add in the sifted powdered sugar, sweetener, and the vanilla; beat together again until well combined.
I used half vanilla extract and half vanilla bean paste.
Scrape down the edges of the bowl again and gradually beat in the cold heavy cream.
Increase the speed of the blender or stand mixer with the whisk attachment until stiff peaks form.
Pipe the frosting over the cupcakes using a frosting bag or if you’re super classy like me… a ziplock!
Enjoy!
Be sure to store any leftovers in the refrigerator.
PointsPlus: 4 • Servings: 24 • Size: 1 Cupcake • Calories: 180 • Fat: 5.3 g • Carb: 21 g • Fiber: 0 g • Protein: 4 g • Sugar: 12.2 g • Sodium: 194 mg
Cupcakes:
17 Oz. Cake Mix (I used a ‘Simply’ mix.)
1 C. Water
6 Oz. Plain Fat Free Greek Yogurt
2 Egg Whites
1/2 Tsp. Vanilla Extract
3 Oz. Greek Yogurt Cream Cheese
3 Tbsp. Strawberry Preserves
Frosting:
8 Oz. Greek Yogurt Cream Cheese, Room Temperature
1/4 C. Powdered Sugar, Sifted
1/4 C. Natural Sweetener (Such as Stevia, Truvia, Etc.)
1 Tsp. Vanilla Extract
1/2 Tsp. Almond Extract
2/3 C. Heavy Whipping Cream, Cold
Directions:
Preheat the oven to 350 degrees F. and line a cupcake tin with cupcake papers.
Lightly coat the inside of the papers with non-stick baking spray; set aside.
Combine the cake mix, water, yogurt, egg whites and vanilla into a large bowl and beat until smooth and creamy.
Divide the batter evenly among 24 cupcakes.
Place 1/4 tsp. of cream cheese onto each cupcake and push down slightly into the batter.
Put about 1/4 tsp. of the strawberry preserves over the top of the cream cheese.
Place the pan into the oven and back for 20-25 minutes or until the tops of the cupcakes are browned and ‘springy’.
While the cupcakes were baking, I put the bowl of my stand mixer and the heavy whipping cream into the freezer to let it get nice and cold to whip up the frosting.
Carefully remove the pan from the oven and allow the cupcakes to cool slightly before transferring to a wire rack to continue cooling.
While the cupcakes are cooling, beat the cream cheese in a large bowl until smooth and creamy.; scrape down the edges of the bowl.
Add in the sifted powdered sugar, sweetener, and the vanilla; beat together again until well combined.
I used half vanilla extract and half vanilla bean paste.
Scrape down the edges of the bowl again and gradually beat in the cold heavy cream.
Increase the speed of the blender or stand mixer with the whisk attachment until stiff peaks form.
Pipe the frosting over the cupcakes using a frosting bag or if you’re super classy like me… a ziplock!
Enjoy!
Be sure to store any leftovers in the refrigerator.
PointsPlus: 4 • Servings: 24 • Size: 1 Cupcake • Calories: 180 • Fat: 5.3 g • Carb: 21 g • Fiber: 0 g • Protein: 4 g • Sugar: 12.2 g • Sodium: 194 mg
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