14-Carat Cupcakes

These are from the Hungry Girl 200 under 200 recipe book.

I actually made these last night and they are delicious. The recipe is suppose to be used to make regular size cupcakes but i had a smaller tart-let pan to make mini cupcakes. It ended up making 24 mini cupcakes and 8 regular sized cupcakes. Usually it would make 12 cupcakes (scooping 2-3 tbsp of batter in each cupcake).

If you make the smaller cupcakes 3 of them is 1 serving size, while the normal size cupcakes is just one.

133 calories, 1g fat, 197mg sodium, 26g carbs, 2g fiber, 11.5g sugar, 5g protein and 3 ww pointsplus

Cupcakes

1 1/2 cups shredded carrots, roughly long is shreds are long

1 cup moist-style yellow cake mix

3/4 cup whole-wheat flour

3/4 cup canned pure pumpkin

2/3 cup fat-free liquid egg substitute

2/3 cup canned crushed pineapple in juice(not drained)

1/2 cup no calorie sweetener

1/4 cup raisins

2 tbsp brown sugar

1 1/2 tsp pumpkin spice

1 1/2 tsp cinnamon

1 tsp baking powder

Frosting

4 ounces fat-free cream cheese, room temperature

1/3 cup plain fat-free greek yogurt

2/3 cup no calorie sweetener

1/2 tsp vanilla extract

Preheat oven to 350 degrees. 

In a medium bowl, combine all frosting ingredients. Using a whisk or fork, blend until smooth. Refrigerate until cupcakes are ready to be frosted. 

In a large mixing bowl, combine cake mix, flour, no calorie sweetener, brown sugar, pumpkin spice, cinnamon  and baking powder. Mix well and set aside.

In a medium mixing bowl, combine pumpkin and egg substitute with 1/4 cup water, stirring until blended.

Add pumpkin mixture to the large bowl. Using a whisk or fork, blend contents of the large bowl until just mixed. Stir in carrots, pineapple, and raisins.

Line a 12-cup muffin pan with baking cups or spray with nonstick spray. Evenly distribute cake mixture among the cups.

Bake in the oven for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.

Allow cupcakes to cool completely, then evenly distribute frosting over the tops. Refrigerate until frosting has set and you're ready to serve.