Vanilla Cupcakes with Raspberry Cream

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0.9 min read

Vanilla Cupcakes with Raspberry Cream

Prep Time10 minutes
Active Time20 minutes
Total Time30 minutes
Yield: 25 2each mini cupcakes


  • 2 cup white whole wheat flour
  • 1 cup corn starch
  • 2 TB maple syrup
  • cup Splenda
  • cup egg beaters
  • cup skim milk
  • 8 oz low fat cream cheese
  • 2 tsp vanilla
  • 1 tsp baking powder
  • 1 tsb baking soda


  • Mix cream cheese, maple syrup, egg and vanilla in food processor until smooth.
  • Remove from food processor and combine with milk in large bowl.
  • In a separate bowl, mix all remaining dry ingredients.
  • Add dry mix to wet mix and whisk until smooth.
  • Spray cupcake molds with Pam and fill halfway.
  • Bake for 15-20 minutes at 350F.


Raspberry Cream
  • 2 cup   raspberries (cooked for 5 minutes on stove top, then cooled)
  • 4 oz     Reduced Fat Cream Cheese
  • 1 cups  Fat Free Sour Cream
  • 1/3cup Maple Syrup
  • 1 tsp    vanilla extract
  • Blend everything in food processor until smooth
Makes 25 servings of 2each mini cupcakes. You can freeze them to thaw whenever as well!
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