Pumpkin Swirl Cheesecake Yogurt Cupcakes Recipe

Pumpkin Swirl Cheesecake Yogurt Cupcakes Recipe

Photos of Pumpkin Swirl Cheesecake Yogurt Cupcakes Recipe

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



  • 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


  1. Heat oven to 350 degrees F.

  2. Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.

  3. 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.

  4. 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.

  5. Bake for 25 minutes or until center is almost set. Cool to room temperature.

  6. 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
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