Ingredients

The following ingredients have 24 Servings
  • 5 oz 1/3 less fat cream cheese (softened)
  • 3 tablespoons butter (softened)
  • 3 tablespoons unsweetened applesauce
  • 1 ½ cups sugar
  • 1 ½ teaspoons vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup low-fat buttermilk
  • 2 cups raspberries

Instruction

  • Preheat the oven to 350. Line 24 muffin cups with cupcake liners.
  • In a large bowl, combine the cream cheese, butter and applesauce and beat with a mixer until blended. Add sugar and beat until combined. Add vanilla, eggs and egg whites and beat until blended.
  • In a separate bowl, combine the flour (lightly spoon into measuring cups and then level with a knife), baking soda, baking powder and salt and stir together. In the bowl containing the wet ingredients, use the mixer on a low speed while pouring in the flour mixture and the buttermilk. Beat until blended. Add raspberries and fold in gently.
  • Spoon the batter evenly into the liners. Bake for 25 minutes. Cool on a wire rack.