Strawberry-Orange Surprise Cupcakes - cooking recipe

Ingredients

Cupcakes
nonstick cooking spray
1/3 cup diced fresh strawberries
2 tablespoons low sugar orange marmalade
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1/2 cup sugar (or Splenda For Baking or Sun Crystals Granulated Blend)
1/4 cup canola oil or 1/4 cup style extra-light vegetable oil spread, melted
1/4 1/4 cup frozen fat-free liquid egg product, thawed or 1 egg
1 teaspoon vanilla
1/2 teaspoon finely shredded orange peel
Orange Cream Cheese Frosting
4 ounces softened neufchatel cheese
1/2 cup fat free plain Greek yogurt
1/3 cup low sugar marmalade
3 drops red food coloring
orange strip
fresh strawberry slices

Preparation

Cupcakes: Preheat oven to 350. Line tweleve 2 1/2-inch muffin cups with paper bake cups. Coat cups with nonstick cooking spray. Set aside.
In a bowl, gently stir together diced strawberries and orange marmalade; set aside.
In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
In a small bowl, whisk together buttermilk, sugar, oil, egg, and vanilla. Add buttermilk mixture to flour mixture. Whisk just until combined. Add finely shredded orange peel and gently stir.
Spoon 1/2 of the batter into prepared muffin cups. Evenly spoon strawberry mixture over batter in muffin cups. Bake 14-16 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack.
Frost cooled cupcakes with frosting. Store frosted cupcakes in refrigerator. Garnish with orange peel strips and fresh strawberry slices before serving.
Orange Cream Cheese Frosting: In a medium bowl, beat Neufchatel with an electric mixer on medium speed until smooth. Beat in greek yogurt. Stir in marmalade (frosting will thin slightly). If desired, tint frosting pink with a few drops red food coloring. Cover and chill frosting 4-24 hours before piping on cakes.