These versatile little cakes can be enjoyed as breakfast muffins, snacks or dessert. By using natural cane sugar, whole wheat pastry flour and expeller pressed canola oil, along with natural cream cheese instead of sugary frosting, these cupcakes are a more healthful version of the common seasonal cupcakes that come loaded with white sugar, hydrogenated vegetable oil and artificial flavorings. * Contributed by Healthy Recipes for Diabetic Friends Y-Group * Original recipe * Makes 32 mini cupcakes