Vanilla Snack (Cup)Cake

Modified this recipe from Family Circle My 2010 (Again, seriously, sign up- Ebates).  I accidentally purchased Fat Free cream cheese at the store, but next time would buy 1/3 Fat and I think it would help make the icing a bit thicker.  My son wouldn't touch the icing but ate 3 without today (and I shamelessly coaxed him to eat his dinner by offering one as a treat after).  My daughter loved all parts of the cupcake- icing and cake which says something.  Usually they only lick off the icing.

Vanilla Snack Cake
Servings: 28 cupcakes or 24 slices of cake

Indredients:
Cake:
1 cups white flour
1/2 cup whole wheat flour
3/4 t salt
1 cup (2 sticks) unsalted light butter
1 1/2 cups light agave syrup
4 large eggs
2 tsp vanilla extract
1/2 cup skim milk

Icing:
2 packages (8 oz each) 1/3 fat cream cheese, softened
1 stick of unsalted light butter, softened
 6 Tbsp light agave syrup

Directions:
Heat oven to 325.  If making cake, great a 9 x 13 in pan with non stick cooking spray.  If making cupcakes, line muffin tins with wrappers. (I love these: Wilton Easy Flex Silicone Baking Cups 12 Count)

Whisk together dry cake ingredients.
Beat together agave syrup and butter on medium speed with an electric mixer until light and fluffy.  Add eggs, one at a time beating after each.  Beat in vanilla.

On low, beat flour mixture alternating additions of wet ingredients and milk.  Pour in to prepared pan.  If using cupcakes, I used a 1/4 cup measuring cup to help make them even.

Bake at 325 for 45 minutes for the cake, 25-30 minutes for cupcakes or until a wooden toothpick comes out clean. (Don't have a toothpick? Try a wooden skewer.)  Cool cake completely.

While cake cools, prepare icing.  Beat together cream cheese, butter and agave syrup until fluffy.  Beat until good spreading consistency. (This is where I stumbled a bit- mine was sort of runny with the fat free so I added 1/2 cup of powdered sugar which helped some...)

Spread icing on to cooled cake & store in fridge.

NI (as I made it, per cupcake):  205 cals, 6 g fat, 41.5 mg chol, 329 mg sodium, 33 g carbs, 0.6 g fiber, 5.3 g protein
NI (with 1/3 fat cream cheese, per cupcake): 219 cals, 9 g fat, 48 mg chol, 272 mg sodium, 31 g carbs, 0.6 g fiber, 4.9 g protein

As printed in Family Circle, per slice of cake: 313 cals, 19 g fat, 86 mg chol, 203 mg sodium, 1 g fiber, 6 g protein