Ingredients:
Serves 24, 1 cupcake per serving
4 sprays non-stick cooking spray
1 C all-purpose flour
3/4 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 C low fat vanilla yogurt
1/2 C sugar
1 large egg
1 tsp vanilla extract
1 tsp lemon zest
1 Tbsp unsalted butter, melted
3 Tbsp hazelnut and chocolate spread (Nutella)
1 Tbsp low fat cream cheese, softened
3/4 C fat free whipped topping
Directions:
Preheat oven to 350 F degrees. Spray a 24 hole mini muffin pan with non-stick cooking spray, or line with mini cupcake liners.
In a small bowl, combine flour, salt, baking soda, and baking powder.
In a large bowl, whisk yogurt, sugar, egg, vanilla extract, lemon zest, and melted butter.
Fold dry ingredients into wet, until just combined.
Spoon 1 heaping Tbsp batter into each muffin hole.
Bake for 12 minutes, or until a toothpick inserted in center comes out clean. Let cool completely in pan.
In a medium bowl, whisk chocolate-hazelnut spread and cream cheese. Mix in whipped topping until combined.
Top each cupcake with 1/2 Tbsp frosting. Chill until ready to serve.
Keep refrigerated.
