Hg's 14-carat Cupcakes - Ww Points = 2

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups carrots, shredded, roughly chopped if shreds are long
• 1 cup reduced-sugar yellow cake mix (like pillsbury moist supreme reduced sugar cake mix, classic yellow)
• 3/4 cup whole wheat flour
• 3/4 cup pumpkin puree, canned
• 2/3 cup liquid egg substitute (like egg beaters original)
• 2/3 cup crushed pineapple, in juice (not drained)
• 2/3 cup splenda granular
• 1/4 cup raisins
• 2 tablespoons brown sugar (not packed)
• 1 1/2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 4 ounces fat free cream cheese, softened
• 1/3 cup greek yogurt (or another thick, plain fat-free yogurt)
• 1/2 cup splenda granular
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). mix well and set aside.
• 3 in a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended. add the contents of the medium bowl to the large bowl. using a wire whisk or fork, blend until just mixed. then, stir in the carrots, pineapple, and raisins.
• 4 spray a 12-cup muffin pan with nonstick spray. evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes (until a toothpick poked into the center of one comes out clean).
• 5 while the cupcakes cook, combine all the frosting ingredients in a small bowl. using a whisk or fork, blend until smooth. place frosting in the fridge to chill. once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. then plate cupcakes, and spread frosting evenly over tops. refrigerate until frosting has set and you're ready to serve. enjoy!