STRAWBERRY CHEESE CUPCAKES
Makes 12 Cupcakes
1 Cupcake = 4 PointsPlus™
2 cups all-purpose flour
1/2 cup Splenda granulated
2 tsp baking powder
1/2 tsp salt
1/4 cup fat-free egg substitute
1/4 cup unsweetened applesauce
1 cup fat-free milk
1 tsp vanilla
2 cups strawberries, cut into small pieces
Cream Cheese Filling:
1/3 cup Splenda granulated
2 TBSP fat-free egg substitute
1 tsp vanilla
1/4 cup Splenda granulated
1 tsp cinnamon
3 TBSP light butter
Preheat oven to 400º. Line a cupcake/muffin pan with papers or spray it.
Cupcake: In a medium bowl, whisk together the all-purpose flour, baking powder and salt. Set aside. In another medium bowl, beat milk, applesauce, egg substitute and Splenda granulated. Stir dry ingredients into the milk mixture; do NOT over-mix; batter should be slightly lumpy.
Cream Cheese Filling: In a small bowl, beat all ingredients until smooth.
Topping: Mix together the flour, Splenda and cinnamon. With a fork, blend in the butter until it looks like coarse sand.
Now it's time to put these together!
Scoop a TBSP of cupcake batter into the bottom of each cupcake section. Sprinkle a few pieces of strawberries on the batter. Place 1/2 TBSP of the cream cheese filling on top of the strawberries. Sprinkle some of the topping on the cream cheese filling followed by another layer of the cupcake batter. Add a few pieces of strawberries and the rest of the topping.
Bake 20 - 25 minutes or until a wooden toothpick comes out clean. Cool in the pan for 5 minutes and then transfer to a wire rack.
Refrigerate any that aren't eaten since they contain cream cheese.
MY SPIN: I sprayed the pan and then put the finished cupcakes in the cupcake papers......I get so irritated when they stick to the papers! Since I have SIX quarts of strawberries to use up, I put some of the cut up berries in the cupcake batter. And, I used a heaping tsp of cinnamon.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***