Skinny Orange Creamsicle Cupcakes
Yields: 12 cupcakes
 
These easy cupcakes are full of bright sunshiny flavors, and the thick Greek yogurt frosting takes them over the top! They’re best if eaten the same day they’re frosted, but any leftovers may be stored in an airtight container in the refrigerator for up to 2 days.
  • for the cupcakes
  • 2 c (240g) all-purpose or gluten-free* flour (measured correctly)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 3 tbsp (8g) orange zest
  • 1 tbsp (14g) unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • ⅔ c (128g) granulated sugar
  • ⅓ c (80g) plain nonfat Greek yogurt
  • ½ c (120mL) orange juice
  • for the frosting
  • 2 c (480g) plain nonfat Greek yogurt
  • 2 servings (14g) fat-free, sugar-free vanilla instant pudding mix
  • 4 tbsp (6g) sucralose (or other sweetener, to taste)
  1. Preheat the oven to 350°F, and line 12 muffin cups with cupcake liners. Generously coat with nonstick cooking spray.
  2. To prepare the cupcakes, whisk together the flour, baking powder, baking soda, salt, and zest in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the sugar. Add in the Greek yogurt, mixing until no large lumps remain. Alternate between adding the flour mixture and orange juice, beginning and ending with the flour mixture, and stirring just until incorporated.
  3. Divide the batter between the prepared muffin cups, and bake at 350°F for 18-20 minutes, or until a toothpick inserted into the centers comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
  4. To prepare the frosting, beat the Greek yogurt, pudding mix, and sucralose in a large bowl on low speed for 2 minutes, or until thick. Chill for at least 2 hours before piping on top of the cooled cupcakes. (If chilling longer, cover the top of the bowl with foil.)
Notes: For a gluten-free version, I recommend the following flour blend: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (70g) brown rice flour, and 1 ½ teaspoons xanthan gum.

Do not skip the orange zest! It provides the majority of the flavor. Either freshly squeezed or juice from a carton will work.

Unfrosted cupcakes will keep for up to 3 days if stored in an airtight container on the countertop. Unused frosting will keep for up to 5 days if stored in an airtight container in the refrigerator.

{gluten-free, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/03/05/skinny-orange-creamsicle-cupcakes/