Carrot Cake Cupcakes

I'm not the biggest fan of carrot cake but my mom LOVES it and I know it is pretty fattening so I made this guilt-free recipe and apparently it is just as good.



Ingredients:

Cupcakes

1 1/2 cups grated carrots (use cheese grater, make as small as possible)
1 cup Classic Yellow cake mix
3/4 cup whole-wheat flour
3/4 cup canned pure pumpkin
2/3 cup fat-free Egg Beaters
2/3 cup canned crushed pineapple in juice (not drained)
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup raisins (not packed)
2 tbsp. brown sugar (not packed)
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
1 tsp. baking powder

Frosting

4 oz. softened fat-free cream cheese
1/3 cup Fage Total 0% Greek Yogurt
1/2 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract

Directions:

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.

MAKES 12 SERVINGS

Serving Size: 1 CUPCAKE
Calories: 130
Fat: 1g
Sodium: 205mg
Carbs: 26g
Fiber: 2.5g
Sugars: 10g
Protein: 5g

Red Velvet Cupcakes

I just made this recipe tonight and was blown away! They came out amazing and are worth every one of their 140 calories.



Directions:

Frosting

6 tbsp. Jet-Puffed Marshmallow Creme
6 tbsp. Cool Whip Free, thawed
1/4 cup fat-free cream cheese, softened
1 tbsp. Splenda No Calorie Sweetener (granulated)

Cupcakes

1 cup Devil's Food cake mix
1 cup Classic Yellow cake mix
Two 25-calorie diet hot cocoa mix packets
1/2 cup fat-free Egg Beaters
1/4 cup mini semi-sweet chocolate chips, divided
Entire bottle of red food coloring
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt

Directions:

Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked! Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them.

MAKES 12 SERVINGS

Serving Size: 1 Cupcake
Calories: 140
Fat: 3g
Sodium: 266mg
Carbs: 25g
Fiber: 0.75g
Sugars: 11g
Protein: 3g