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.
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.
- 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
Have your own special recipe to share? Submit Your Recipe Today!
Breads & Doughs
Pies & Pastries
Satisfy your sweet tooth craving with this banana split cake, made of vanilla ice cream sandwiches, chocolate cool whip, and juicy fruits.
These tasty yogurt cupcakes are frosted with a unique Greek yogurt flavor. Its mild sour taste blends with the sweet cake in our yogurt cupcakes recipe.