Strawberry-Orange Surprise Cupcakes

Submitted by internetnut

"Exchanges: 1 fat, 1 starch, 1 carb. Carb Choices: 2. This came from Diabetic Living magazine. I have not tried this, just posting for safe keeping."

 

• Ready In: 34mins
• Ingredients: 19
• Yields: 12 cupcakes
• Serves: 12

ingredients

• Cupcakes

• nonstick cooking spray
• 78.78 ml diced fresh strawberries
• 29.58 ml low sugar orange marmalade
• 354.88 ml flour
• 4.92 ml baking powder
• 1.23 ml baking soda
• 1.23 ml salt
• 177.44 ml buttermilk
• 118.29 ml sugar (or Splenda For Baking or Sun Crystals Granulated Blend)
• 59.14 ml canola oil or 59.14 ml style extra-light vegetable oil spread, melted
• 59.14 59.14 ml frozen fat-free liquid egg product, thawed or 1 egg
• 4.92 ml vanilla
• 2.46 ml finely shredded orange peel

• Orange Cream Cheese Frosting

• 113.39 g softened neufchatel cheese
• 118.29 ml fat free plain Greek yogurt
• 78.78 ml low sugar marmalade
• 0.19 ml red food coloring
• orange strip
• fresh strawberry slices

directions

1. Cupcakes: Preheat oven to 350. Line tweleve 2 1/2-inch muffin cups with paper bake cups. Coat cups with nonstick cooking spray. Set aside.
2. In a bowl, gently stir together diced strawberries and orange marmalade; set aside.
3. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
4. In a small bowl, whisk together buttermilk, sugar, oil, egg, and vanilla. Add buttermilk mixture to flour mixture. Whisk just until combined. Add finely shredded orange peel and gently stir.
5. Spoon 1/2 of the batter into prepared muffin cups. Evenly spoon strawberry mixture over batter in muffin cups. Bake 14-16 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack.
6. Frost cooled cupcakes with frosting. Store frosted cupcakes in refrigerator. Garnish with orange peel strips and fresh strawberry slices before serving.
7. Orange Cream Cheese Frosting: In a medium bowl, beat Neufchatel with an electric mixer on medium speed until smooth. Beat in greek yogurt. Stir in marmalade (frosting will thin slightly). If desired, tint frosting pink with a few drops red food coloring. Cover and chill frosting 4-24 hours before piping on cakes.

Reviews

[criticaloutcast]

I liked these. i made two rounds of them. First time going by the recipe, modified a touch the second time. The second batch mixed the strawberries/marmalade mix right into the batter, felt it got a better flavor trough the cupcake upon baking (first time the fruit mix seemed to get pushed out byt the rising batter). I also used strawberry greek yogurt rather than plain, this added a bit more flavir and countered some of the sourness of the plain yogurt.<br/><br/>Overall, very pleased and would make them again.