Strawberry-Orange Surprise Cupcakes

Recipe by internetnut
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READY IN: 34mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Cupcakes
  • nonstick cooking spray
  • 13
  • 2
    tablespoons low sugar orange marmalade
  • 1 12
    cups flour
  • 1
    teaspoon baking powder
  • 14
    teaspoon baking soda
  • 14
    teaspoon salt
  • 34
  • 12
    cup sugar (or Splenda For Baking or Sun Crystals Granulated Blend)
  • 14
    cup canola oil or 1/4 cup style extra-light vegetable oil spread, melted
  • 14
    1/4 cup frozen fat-free liquid egg product, thawed or 1 egg
  • 1
    teaspoon vanilla
  • 12
    teaspoon finely shredded orange peel
  • Orange Cream Cheese Frosting
  • 4
    ounces softened neufchatel cheese
  • 12
    cup fat free plain Greek yogurt
  • 13
    cup low sugar marmalade
  • 3
    drops red food coloring
  • orange strip
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DIRECTIONS

  • 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.
  • In a bowl, gently stir together diced strawberries and orange marmalade; set aside.
  • In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
  • 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.
  • 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.
  • Frost cooled cupcakes with frosting. Store frosted cupcakes in refrigerator. Garnish with orange peel strips and fresh strawberry slices before serving.
  • 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.
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