Strawberry-Orange Surprise Cupcakes
For frosting, beat cream cheese in a bowl with a mixer on medium until smooth. Beat in yogurt. Stir in the 1/3 cup marmalade (frosting will thin slightly). Cover and chill at least 4 hours or up to 24 hours before spreading or piping on cupcakes.Advertisement
For cupcakes, preheat oven to 350 degrees F. Gently stir together the 1/3 cup diced strawberries and the 2 tablespoons marmalade in a small bowl; set aside.
Line twelve 2 1/2-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.
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.
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.
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 1/2 cup sugar. Nutrition Per Serving with Substitute: Same as below, except 172 calories, 22 g carbohydrate, 9 g total sugar. Exchanges: .5 other carb.
1 1/2 fat, 1 other carbohydrate, 1 starch