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carrots moist supreme reduced-sugar whole wheat flour pumpkin puree liquid egg pineapple SPLENDA® Granular raisins brown sugar pumpkin pie spice cinnamon baking powder cream cheese yogurt SPLENDA® Granular vanilla extract
Viewed: 48 - Published at: 9 years agoIngredients
- 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
- For frosting
- 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
Method
- Preheat oven to 350 degrees.
- 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.
- 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. 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).
- 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.
