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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 24 |
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Yum! A perfect dessert especially during fall. These cupcakes aren't too sweet... Just right! FYI: these have less than 2g fat per frosted cupcake! Adapted from HG Ingredients:
for cake |
1-18.25oz. box spice cake mix |
1-15 oz can pure pumpkin |
2/3 c. fat free liquid egg substitute |
1/4 tsp. salt |
1 c. water |
for frosting |
1 1/2 c. cool whip free (thawed) |
4 tbs. splenda no calorie sweetener (granulated) |
5 tbs. fat free cream cheese (room temp) |
3 tbs. canned pure pumpkin |
1 tbs.. sugar free fat free vanilla instant pudding mix |
1/4 tsp. cinnamon |
Directions:
1. Preheat Oven to 350 Degrees.
2. In a bowl, combine all of the frosting ingredients, stirring until well mixed. Refrigerate until cupcakes are ready to be frosted.
3. In another bowl, combine all of the cupcake ingredients and mix until well blended.
4. Evenly distribute between 2 12-cup lined muffin pans.
5. Bake for about 17-20 minutes, or until toothpick inserted into the center comes out clean.
6. Cool completely before frosting!
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