Pumpkin Swirl Cheesecake Yogurt Cupcakes

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1. 1
   Heat oven to 350°.
2. 2
   Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
3. 3
   Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat-free yogurt, egg whites and flour. Do not over beat. Pour into cupcake liners filling half way.
4. 4
   Top each with 1 tbsp of the pumpkin butter. Using a toothpick, swirl the pumpkin butter into the cream cheese mixture for a marbling effect.
5. 5
   Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator before serving.