Hungry Girl Carrot Cake Cupcakes (ww 2 Points)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1 1/2 cups shredded carrots, roughly chopped if shreds are long
• 1 cup pillsbury moist supreme reduced-sugar yellow cake mix (1/4 of box)
• 3/4 cup whole wheat flour
• 3/4 cup canned pumpkin puree
• 2/3 cup fat-free liquid egg product (like egg beaters original)
• 2/3 cup canned crushed pineapple in juice (not drained)
• 2/3 cup splenda granular, no calorie sweetener (granulated)
• 1/4 cup raisins (not packed)
• 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 fage total 0% fat free greek yogurt (or another thick, plain fat-free yogurt)
• 2/3 cup splenda granular, no calorie sweetener (granulated)
• 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.
• 4 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. spray a 12-cup muffin pan with nonstick spray.
• 5 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).
• 6 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.
• 7 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.
• 8 refrigerate until frosting has set and you're ready to serve.