A creamy center and a cute polka dot top let you skip the frosting on these cupcakes.
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4 ounces cream cheese, softened
1/4 cup sugar
1 large Land O Lakes® Egg (yolk only)
1 tablespoon freshly grated lime zest
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup sugar
1/2 cup Land O Lakes® Butter, softened
3 large Land O Lakes® Eggs (whites only)
2 teaspoons vanilla
2/3 cup milk
Paste food color, as desired
Heat oven to 350ºF. Line 12 muffin pans cups with paper baking cups; set aside.
Combine all filling ingredients in bowl; beat until well mixed. Set aside.
Combine flour, baking powder and salt in bowl; set aside.
Place 1 cup sugar and butter in bowl; beat until creamy. Add egg whites and vanilla; beat until well mixed. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed.
Reserve 1/2 cup batter; place into bowl. Tint with paste food colors, as desired. Set aside.
Spoon 1 tablespoon untinted batter into each baking cup, spreading evenly. Top each with 1 tablespoon filling and 3 tablespoons untinted batter. Smooth tops.
Place tinted batter into resealable plastic food bag or pastry bag fitted with round 1/4-inch tip; snip one small corner from bag. Pipe 1/4-inch polka dots onto cupcake batter.
Bake 18-22 minutes or until toothpick inserted in center comes out with moist crumbs and cupcake is light golden brown. Cool completely.
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