Directions:
- Preheat oven to 350 degrees.
- In a medium bowl, combine all dry cupcake ingredients except for the carrots. Mix well and set aside.
- In a large bowl, mix together pumpkin, egg substitute, and 1/4 c up 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 and pineapple.
- 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. Remove cupcakes from pan and spread frosting evenly over tops. Refrigerate until frosting has set and you're ready to serve.
- NOTES: HG indicates this can be used for a full cake, but add 10 minutes to cooking time. HG recipe uses Pillsbury reduced sugar yellow cake mix (not recognized by database), which puts cals at 130 per frosted cupcake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1496.92 Kcal (6267 kJ) | ||
| Calories from fat | 85.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.54g | 15% | |
|---|---|---|---|
| Cholesterol | 13.61mg | 5% | |
| Sodium | 2129.28mg | 89% | |
| Potassium | 1854.62mg | 39% | |
| Total Carbs | 289.02g | 96% | |
| Sugars | 59.96g | 240% | |
| Dietary Fiber | 13.24g | 53% | |
| Protein | 67.82g | 136% | |
| Vitamin C | 25.7mg | 43% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 9.7mg | 54% | |
| Calcium | 1421.7mg | 142% | |
| Amount Per 100 g | |||
| Calories | 123.97 Kcal (519 kJ) | ||
| Calories from fat | 7.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.79g | 15% | |
|---|---|---|---|
| Cholesterol | 1.13mg | 5% | |
| Sodium | 176.34mg | 89% | |
| Potassium | 153.6mg | 39% | |
| Total Carbs | 23.94g | 96% | |
| Sugars | 4.97g | 240% | |
| Dietary Fiber | 1.1g | 53% | |
| Protein | 5.62g | 136% | |
| Vitamin C | 2.1mg | 43% | |
| Vitamin A | 0.2mg | 64% | |
| Iron | 0.8mg | 54% | |
| Calcium | 117.7mg | 142% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Pumpkin Tarts
Tart pastry, Cream cheese, softened, Butter, softened and 19 more.. -
Pineapple Mojo Cake
Yellow cake mix, Crushed pineapple , juice reserved and 4 more.. -
Vegan Carrot Cake Muffins
Whole wheat flour, Brown sugar, Raisins, Cinnamon and 6 more.. -
Healthy Carrot Cake
Whole wheat flour, Sugar, Light brown sugar, Salt and 9 more.. -
Grandma Chics Carrot Cake 1968
Grated fresh carrots (should be 4 carrots), Whole eggs and 21 more.. -
Pumpkin Smoothie
Pumpkin puree, chilled, Low-fat evaporated milk, chilled and 5 more.. -
Pineapple, Mango and Papaya Squares
Chopped cored peeled fresh pineapple and 13 more.. -
Easy Pineapple Upside Down Cake
Yellow cake mix, Eggs (or as called for by your cake mix) and 8 more.. -
Energy Bars
Whole wheat flour, Rolled oats, Canola oil, Honey and 9 more.. -
Crunchy Pumpkin Pie Granola
Brown sugar, Pumpkin pie spice, Rolled oats and 7 more.. -
Delicious and Moist Honey Bun Cake Cinnamon Flop
Yellow cake mix, Instant vanilla pudding, Eggs and 8 more.. -
Pistachio Bread
Yellow cake mix , i use duncan hines and 8 more.. -
Almond Sherry Bundt Cake
Yellow cake mix (not pudding type), Eggs, Cream sherry and 13 more..
Also Try
-
-
Carrot Cake Cupcakes with Cream Cheese Icing
All-purpose flour, White sugar, Baking soda and 9 more.. -
-
-
-
-
Carrot Cake - Fruited Carrot Loaf or Christmas Muffins
Flour, Baking powder, Baking soda, Cinnamon, Salt, Eggs and 8 more.. -
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
