Zutaten für Hungry Girl Carrot Cake Cupcakes Ww 2 Points
- Carrots
- Reduced Sugar Yellow Cake Mix
- Whole Wheat Flour
- Pumpkin Puree
- Fat Free Liquid Egg Product
- Crushed Pineapple In Juice
- Splenda Granular
- Raisins
- Brown Sugar
- Pumpkin Pie Spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- Fat Free Cream Cheese
- Fat Free Greek Yogurt
- 1 teaspoon vanilla extract
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Zubereitung von Hungry Girl Carrot Cake Cupcakes Ww 2 Points
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, combine the oil, sugar, eggs, and vanilla extract. Beat until well combined.
- Add the grated carrots and pineapple to the wet ingredients. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the cream cheese frosting (recipe not included in this basic version, but easily found online using your favourite recipe and keeping it low-WW points). Once the cupcakes are completely cool, frost and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
29g
Fat
0g
Carbs
5g
