Hungry Girl Carrot Cake Cupcakes (Ww 2 Points) Recipe

Name: Hungry Girl Carrot Cake Cupcakes (Ww 2 Points)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Hungry Girl Carrot Cake Cupcakes (Ww 2 Points) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hungry Girl Carrot Cake Cupcakes (Ww 2 Points)

How did you like this recipe?

Frequently Asked Questions