Carrot Cake Cupcakes
1 package Betty Crocker SuperMoist carrot cake mix
1/2 cup pumpkin puree
1/2 cup crushed pineapple in juice*
4 egg whites**
1 cup of water
Heat oven to 350°F.
Line cupcake pan with cupcake liners.
In large bowl, beat cake mix, pumpkin, egg and egg whites, water, 1/2 cup (half the container) pineapple with juice, with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes.
Fill cupcake liners 2/3rds full. Bake for 18-20 minutes. Remove cupcakes from pan and place on a cooling rack. Repeat so you have 24 cupcakes.
Pineapple Cream Cheese Glaze
8oz Weight Watchers Reduced Fat Cream Cheese
1/2 cup crushed pineapple in juice
1/4 tsp vanilla extract
1/2 tsp butter flavored extract
1/4 tsp cinnamon
1 cup powdered sugar
1/4 cup toasted coconut
Combine cream cheese, pineapple, extracts, and cinnamon in a medium mixer bowl and beat until smooth, about two minutes. Add the powdered sugar in 1/4 cup increments. Mixture will be loose. Spoon about a teaspoon on the top of each cupcake. Sprinkle with toasted coconut.
Enjoy! Makes 24 cupcakes.
*I had an 8oz can on hand and divided it between the cake and glaze
**feel free to use all eggs or Egg Beaters...nutritional values will change.
133 calories, 4.5 grams of fat, 21 carbohydrates, .2 fiber
3 Weight Watchers Points