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