~14 carat cupcakes~

You may or may not know, but I am on a low calorie diet plan

{I hate that word diet!}

Anyway, I am always looking for new low cal recipes because I love to bake and I am addicted to sugar!

I found this recipe and made them today, they are very yummy!

My kids even like them!

14~carat cupcakes

Picture, not recipe, from here,

Ingredients:

4 oz. fat-free cream cheese, room temp.

1/3 c. plain fat-free Greek yogurt

1 1/4 c. no-calorie sugar substitute, granulated

1/2 teaspoon vanilla extract

1 c. moist-style yellow cake mix

(1/4 of a 18.25- oz. box)

3/4 c. whole wheat flour

2 Tablespoons brown sugar

1 1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons cinnamon

1 teaspoon baking powder

3/4 c. canned pure pumpkin

2/3 c. refrigerated egg product

1 1/2 c. carrots, shredded

2/3 c. canned crushed pineapple in juice, undrained.

1/4 c. raisins

1~ Preheat oven to 350 degrees. In a med. bowl, combine cream cheese, yogurt, 2/3 c. of the sugar substitute, and the vanilla. Using a whisk or fork, blend until smooth. Refrigerate until cupcakes are ready to be frosted.

2~ In a large bowl, combine cake mix, flour, the remaining sugar, the brown sugar, pumpkin pie spice, cinnamon, and baking powder. In a med. bowl combine pumpkin9n, egg, and 1/4 c. water. Add pumpkin mixture into the large bowl. Using a whisk or fork, blend until mixed. Stir in carrots, pineapple, and raisins.

3~Line a 12 cup muffin pan with baking cups and/or spray with nonstick cooking spray. Evenly distribute cake mixture among the cups. Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

4~Allow cupcakes to cool completely, then evenly distribute frosting over the tops. Refrigerate until frosting has set and your ready to serve!

makes 12 servings at 133 calories per serving and 1 gram fat!

Enjoy!

xoxo