Reduced Calorie Cream Cheese Cupcakes
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 117.4
- Total Fat: 8.4 g
- Cholesterol: 57.1 mg
- Sodium: 109.1 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 0.1 g
- Protein: 4.8 g
View full nutritional breakdown of Reduced Calorie Cream Cheese Cupcakes calories by ingredient
Introduction
I adapted a Paula Deen recipe to lower the calorie count. NOTE: This is not a low-cal dessert, just a lower calorie dessert. I adapted a Paula Deen recipe to lower the calorie count. NOTE: This is not a low-cal dessert, just a lower calorie dessert.Number of Servings: 24
Ingredients
-
Batter
Low fat cream cheese, 3 cup
Splenda, 3/4 cup
Granulated Sugar, 1/4 cup
Egg, fresh, 4 large
Vanilla Extract, 1.5 tsp
Pecans, 1/3 cup, chopped
Topping
Sour cream, light, 1 cup
Splenda, 1/4 cup
Vanilla Extract, 1 tsp
Directions
Makes 24 standard sized cupcakes
Preheat oven to 325 degrees. Line 24 regular muffin cups with paper liners.
In a large mixing bowl, beat cream cheese until smooth. Add sugar and 3/4 cup Splenda and mix well. Add eggs and 1 1/2 teaspoons vanilla and mix well.
Fill cups about half full with batter. Bake about 25 minutes, until cupcakes are set and golden brown.
Make topping by stirring together sour cream, 1/4 cup Splenda, and 1 teaspoon vanilla. Spoon a heaping tablespoon of topping on each cupcake and return to oven for 5 minutes.
Remove cupcakes from oven. When they can be handled safely, remove them from the muffin tins and cool them on wire racks. When completely cooled, place them in plastic containers with lids and refrigerate until ready to serve.
Garnish with chopped pecans (or fruit slivers or jam) before serving. Serve at room temperature.
Number of Servings: 24
Recipe submitted by SparkPeople user MABOUGIRL.
Preheat oven to 325 degrees. Line 24 regular muffin cups with paper liners.
In a large mixing bowl, beat cream cheese until smooth. Add sugar and 3/4 cup Splenda and mix well. Add eggs and 1 1/2 teaspoons vanilla and mix well.
Fill cups about half full with batter. Bake about 25 minutes, until cupcakes are set and golden brown.
Make topping by stirring together sour cream, 1/4 cup Splenda, and 1 teaspoon vanilla. Spoon a heaping tablespoon of topping on each cupcake and return to oven for 5 minutes.
Remove cupcakes from oven. When they can be handled safely, remove them from the muffin tins and cool them on wire racks. When completely cooled, place them in plastic containers with lids and refrigerate until ready to serve.
Garnish with chopped pecans (or fruit slivers or jam) before serving. Serve at room temperature.
Number of Servings: 24
Recipe submitted by SparkPeople user MABOUGIRL.
