These are from Jessica Seinfeld's book. I have not tried these yet, but they are next on my list. They pack a nutritional punch with yellow (winter) squash, blueberries, and spinach. To make the squash and spinach purees, pre-cook the veggies. The key is to puree them (in the food processor) until absolutely smooth and creamy. If you use "sneaky chef", you need 1 cup of "purple puree." When I make this, I will try it with a blend of whole wheat flour and update as appropriate.

Ingredients

Filling
fat free cream cheese or 4 ounces reduced-fat cream cheese↗4 ounces
powdered sugar↗1⁄3 cup
pureed winter squash1⁄2 cup
large egg white1
salt↗1⁄8 teaspoon
Cupcake Batter
granulated sugar↗1 cup
skim milk↗1⁄2 cup
blueberries↗1⁄2 cup
puree
spinach↗1⁄2 cup
puree
vegetable oil↗1⁄4 cup
all-purpose flour↗1 cup
baking soda↗1 1⁄2 teaspoons
salt↗1⁄4 teaspoon

Step-by-step instructions

1
Preheat oven to 350. Prepare your muffin tins with nonstick spray or liners.
2
For the filling, beat the cream cheese, sugar, squash puree, egg white, and salt in a bowl until smooth. Set aside.
3
For the batter, combine the sugar, milke, blueberry and spinach purees, and oil in your mixer bowl. Beat until smooth. Add the flour, baking soda, and salt and mix until just combined.
4
Fill each muffin cup about 1/3 full with the batter. Then add a tablespoon of the filling. Then fill the rest of the way with batter.
5
Bake until the tops are lightly browned and spring back to touch, 20 to 25 minutes. Turn the cupcakes out onto a wire rack to cool.
6
Store in an airtight container at room temperature for up to 2 days, or freeze up to a month.

Source: food.com

Original recipe ↗

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