Pumpkin Swirl Cheesecake Yogurt Cupcakes
These delightful pumpkin swirl cheesecake yogurt cupcakes are crafted with Greek yogurt for a lighter touch and topped with a luscious ribbon of pumpkin butter.
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Ingredients
- 12 reduced fat vanilla wafers
- 8 oz 1/3 less fat cream cheese
- 2 large egg whites
- 1 tbsp all purpose flour
- 3/4 cup pumpkin butter or pumpkin pie filling
- 1/4 cup sugar
- 1 tsp vanilla
- 6 oz fat-free vanilla Greek yogurt
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
Prepare a cupcake pan by lining it with cupcake liners. Place a vanilla wafer at the base of each liner.
- 3
In a mixing bowl, use an electric mixer to blend the cream cheese, sugar, and vanilla extract until you achieve a creamy consistency. Gradually incorporate the fat-free yogurt, egg whites, and flour, being careful not to overmix. Fill each cupcake liner halfway with the batter.
- 4
Spoon 1 tablespoon of pumpkin butter onto the top of each cupcake batter. With a toothpick, gently swirl the pumpkin butter into the cheesecake mixture to create a marbled design.
- 5
Bake in the preheated oven for 25 minutes, or until the centers are nearly set. Allow the cupcakes to cool to room temperature, then refrigerate for several hours before serving.