Dessert

Cream Cheese Cupcakes(Modified) is for Dessert.

Cream Cheese Cupcakes(Modified) takes 15 minutes to prepare.

Cream Cheese Cupcakes(Modified) takes 40 minutes to cook.

Cream Cheese Cupcakes(Modified) makes 30 servings.

The ingredients for Cream Cheese Cupcakes(Modified) are:

4 (8 oz.) packages of Fat Free Cream Cheese Softened
2 Cups Splenda
1 1/2 tsp. Vanilla Extract
1 tsp. Lemon Juice
1 1/4 Cup (or 5 servings) Egg substitute, liquid (Egg Beaters)
Cherry Pie Filling (21 Oz. Can)
30 Vanilla Wafers

Here is how you make Cream Cheese Cupcakes(Modified):

Beat together softened cream cheese, sugar, lemon juice & vanilla till smooth. Add 1 egg at a time and incorporate thoroughly before adding each additional egg.Line up 30 foil cupcake holders (the paper cupcake liners won't work for this recipe) on a baking sheet with small rim. Place 1 Vanilla Wafer in the bottom of each muffin cup then top with the cream cheese batter till muffin cups are filled 2/3 of the way.Bake in a 300 degree oven for 40 minutes till puffed and slightly golden on top. Remove and cool on the counter top till room temp., then chill for at least 1 hour. The tops should sink down leaving a depression in the tops of the cupcakes. Just before serving add a dollop of cherry (or other filling of your preference) on top of each cupcake.Number of Servings: 30Recipe submitted by SparkPeople user IBURNTOAST.

The nutritional information for Cream Cheese Cupcakes(Modified) is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 140.7

• Total Fat: 1.2 g
• Cholesterol: 4.8 mg
• Sodium: 254.8 mg
• Total Carbs: 26.9 g
• Dietary Fiber: 0.2 g
• Protein: 6.1 g

The dietary needs meet for Cream Cheese Cupcakes(Modified) is Low Fat