Carrot Cake Cupcakes

By jodijet

Light recipe

Ingredients

• 1 pkg yellow cake mix
• 2 jars 2.5oz pureed carrot baby food
• 1 can 8oz crushed pineapple, juice reserved
• 2 Tbsp cant believe its not butter spread
• 1 tsp cinnamon
• 1 tsp ground ginger
• 3 egg whites
• 3 shredded medium carrots- 2 cups
• 1 pkg 2.6oz whipped topping mix
• 1/2 cup lowfat milk
• 1 tsp vanilla
• 1 pkg 8oz 1/3 less fat cream cheese

Preparation

Step 1

Preheat oven to 350. On low speed beat cake mix, baby food, reserved pineapple juice, 1/2 cup water, spread (butter), cinnamon and ginger until well blended. On medium speed, beat mixture until fluffy, 2 minutes. In separate bowl, beat egg whites until stiff peaks form. Fold carrots, pineapple, and egg whites into batter. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes, transfer to racks. On high speed beat whipped topping mix, milk and vanilla until stiff. In separate bowl beat cream cheese until fluffy, 3 minutes. Fold topping mixture into cream cheese. Spread over cupcakes.