Strawberry-Orange Surprise Cupcakes

Strawberry-Orange Surprise Cupcakes

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From: Diabetic Living Magazine

These buttermilk cupcakes look like the ones you can now buy at fancy cupcake shops, but are easily made at home. The cream cheese frosting is decadently delicious, and so are the cupcakes—take a bite and you'll find a surprise filling of strawberries and orange marmalade inside each one!

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Frosting
  • 4 ounces reduced-fat cream cheese, softened
  • ½ cup plain fat-free Greek yogurt
  • ⅓ cup low-sugar orange marmalade
  • Cupcakes
  • ⅓ cup diced fresh strawberries
  • 2 tablespoons low-sugar orange marmalade
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup low-fat buttermilk
  • ½ cup granulated sugar (see Tip)
  • ¼ cup canola oil or tub-style vegetable oil spread, melted
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon finely grated orange peel
  • Cut-up fresh strawberries (optional)

Preparation

  • Prep

  • Ready In

  1. For frosting, beat cream cheese in a bowl with a mixer on medium until smooth. Beat in yogurt. Stir in the ⅓ cup marmalade (frosting will thin slightly). Cover and chill at least 4 hours or up to 24 hours before spreading or piping on cupcakes.
  2. For cupcakes, preheat oven to 350°F. Gently stir together the ⅓ cup diced strawberries and the 2 tablespoons marmalade in a small bowl; set aside.
  3. Line twelve 2½-inch muffin cups with paper bake cups. Coat the bake cups with cooking spray. Set aside. Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  4. Whisk together buttermilk, sugar, oil, egg, vanilla, and orange peel in a small bowl. Add the buttermilk mixture to the flour mixture; whisk just until combined.
  5. Divide half of the batter among the prepared muffin cups, spooning the batter evenly into the cups. Spoon the diced strawberry mixture evenly over the batter in the muffin cups. Top evenly with the remaining batter. Bake 14 to 16 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in the muffin cups on a wire rack 5 minutes. Remove the cupcakes from the muffin cups. Cool completely on the wire rack.
  6. Using a pastry bag fitted with a large star tip, pipe the frosting onto the cooled cupcakes. Store the frosted cupcakes in the refrigerator. If desired, garnish with cut-up strawberries before serving.
  • Tip: If using a sugar substitute, we recommend Splenda Sugar Blend. Follow package directions to use product amount equivalent to ½ cup sugar. Nutrition Per Serving with Substitute: Same as below, except 172 calories, 22 g carbohydrate, 9 g total sugar. Exchanges: .5 other carb.

Nutrition information

  • Serving size: 1 cupcake
  • Per serving: 185 calories; 7 g fat(2 g sat); 1 g fiber; 26 g carbohydrates; 4 g protein; 49 mcg folate; 8 mg cholesterol; 13 g sugars; 150 IU vitamin A; 3 mg vitamin C; 52 mg calcium; 1 mg iron; 156 mg sodium; 69 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1 other carbohydrate, 1 starch

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