Vanilla Cupcakes with Raspberry Cream

Name: Vanilla Cupcakes with Raspberry Cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cup white whole wheat flour; 1 cup corn starch; 2 TB maple syrup; 1½ cup Splenda; 1¼ cup egg beaters; 1¼ cup skim milk; 8 oz low fat cream cheese; 2 tsp vanilla; 1 tsp baking powder; 1 tsb baking soda

Written by Pritikin Chefs

0.9 min read

Vanilla Cupcakes with Raspberry Cream

Prep Time10

Active Time20

Total Time30

Yield: 2each mini cupcakes

Materials

2 cup white whole wheat flour
1 cup corn starch
2 TB maple syrup
1½ cup Splenda
1¼ cup egg beaters
1¼ cup skim milk
8 oz low fat cream cheese
2 tsp vanilla
1 tsp baking powder
1 tsb baking soda

Instructions

Mix cream cheese, maple syrup, egg and vanilla in food processor until smooth.
Remove from food processor and combine with milk in large bowl.
In a separate bowl, mix all remaining dry ingredients.
Add dry mix to wet mix and whisk until smooth.
Spray cupcake molds with Pam and fill halfway.
Bake for 15-20 minutes at 350F.

Notes

Raspberry Cream

2 cup raspberries (cooked for 5 minutes on stove top, then cooled)
4 oz Reduced Fat Cream Cheese
1 cups Fat Free Sour Cream
1/3cup Maple Syrup
1 tsp vanilla extract

Procedure:

Blend everything in food processor until smooth

Makes 25 servings of 2each mini cupcakes. You can freeze them to thaw whenever as well!