Name: Pumpkin Swirl Cheesecake Yogurt Cupcakes Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 12 reduced fat vanilla wafers; 8 oz 1/3 less fat, softened cream cheese; ¼ cup sugar; 1 tsp vanilla; 6 oz fat-free vanilla Greek yogurt; 2 large egg whites; 1 tbsp all purpose flour; ¾ cup or pumpkin pie filling pumpkin butter

How To Make Pumpkin Swirl Cheesecake Yogurt Cupcakes

These yogurt cupcakes are great treats for holidays made light with Greek yogurt then topped with swirled pumpkin butter on top.

Preparation: 25 minutes

Cooking: 25 minutes

Total: 50 minutes

Serves:

Ingredients

12wafers,reduced fat vanilla
8ozcream cheese,1/3 less fat, softened
¼cupsugar
1tspvanilla
6ozvanilla Greek yogurt,fat-free
2large egg whites
1tbspall purpose flour
¾cuppumpkin butter,or pumpkin pie filling

Instructions

Heat oven to 350 degrees F.
Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
Gently beat cream cheese, sugar, and vanilla until smooth using an electric mixer. Gradually beat in the fat-free yogurt, egg whites, and flour. Do not overbeat. Pour into cupcake liners filling halfway.
Top each with 1 tablespoon of the pumpkin butter. Using a toothpick, swirl the pumpkin butter into the cream cheese mixture for a marbling effect.
Bake for 25 minutes or until center is almost set. Cool to room temperature.
Chill a few hours in the refrigerator before serving.

Nutrition

Calories: 229.44kcal
Fat: 19.91g
Saturated Fat: 11.70g
Trans Fat: 0.47g
Monounsaturated Fat: 5.28g
Polyunsaturated Fat: 0.85g
Carbohydrates: 10.26g
Fiber: 0.14g
Sugar: 5.33g
Protein: 3.20g
Cholesterol: 53.18mg
Sodium: 104.74mg
Calcium: 33.44mg
Potassium: 46.17mg
Iron: 0.24mg
Vitamin A: 166.22µg

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