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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From Hungry- Ingredients:
1 1/2 cups shredded carrots, roughly chopped if shreds are long |
114 g yellow cake mix, light(about 1 cup) |
3/4 cup whole-wheat flour |
3/4 cup canned pure pumpkin |
2/3 cup egg beaters |
2/3 cup canned crushed pineapple in juice (not drained) |
2/3 cup splenda no calorie sweetener (granulated) |
2 tbsp. brown sugar, unpacked |
1 1/2 tsp. pumpkin pie spice |
1 1/2 tsp. cinnamon |
1 tsp. baking powder |
for frosting |
4 oz. fat-free cream cheese, softened |
5 3/10 oz fage total 0% yogurt(about 1/3 cup) |
2/3 cup splenda no calorie sweetener (granulated) |
1/2 tsp. vanilla extract |
Directions:
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine all dry cupcake ingredients except for the carrots. Mix well and set aside.
3. In a large bowl, mix together pumpkin, egg substitute, and 1/4 c up water until blended. Add the contents of the medium bowl to the large bowl.
4. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots and pineapple.
5. 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).
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. Remove cupcakes from pan and spread frosting evenly over tops. Refrigerate until frosting has set and you're ready to serve.
8. NOTES: HG indicates this can be used for a full cake, but add 10 minutes to cooking time. HG recipe uses Pillsbury reduced sugar yellow cake mix (not recognized by database), which puts cals at 130 per frosted cupcake.
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