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Strawberry-Orange Surprise Cupcakes

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“Exchanges: 1 fat, 1 starch, 1 carb. Carb Choices: 2. This came from Diabetic Living magazine. I have not tried this, just posting for safe keeping.”
12 cupcakes

Ingredients Nutrition

  • Cupcakes
  • nonstick cooking spray
  • 13 cup diced fresh strawberries
  • 2 tablespoons low sugar orange marmalade
  • 1 12 cups flour
  • 1 teaspoon baking powder
  • 14 teaspoon baking soda
  • 14 teaspoon salt
  • 34 cup buttermilk
  • 12 cup sugar (or Splenda For Baking or Sun Crystals Granulated Blend)
  • 14 cup canola oil or 14 cup style extra-light vegetable oil spread, melted
  • 14 cup refrigerated fat-free liquid egg product or 14 cup frozen fat-free liquid egg product, thawed or 1 egg
  • 1 teaspoon vanilla
  • 12 teaspoon finely shredded orange peel
  • Orange Cream Cheese Frosting
  • 4 ounces softened neufchatel cheese
  • 12 cup fat free plain Greek yogurt
  • 13 cup low sugar marmalade
  • 3 drops red food coloring
  • orange strip
  • fresh strawberry slices


  1. 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.
  2. In a bowl, gently stir together diced strawberries and orange marmalade; set aside.
  3. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
  4. 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.
  5. 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.
  6. Frost cooled cupcakes with frosting. Store frosted cupcakes in refrigerator. Garnish with orange peel strips and fresh strawberry slices before serving.
  7. 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.

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