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–+ servings

Vanilla Cupcakes with Raspberry Cream

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 25 2each mini cupcakes

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

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!
Tried this recipe?Let us know how it was!