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WW - Pumpkin Cupcakes
Nb persons: 0
Yield: 24
Preparation time: 10 minutes
Total time: 35 minutes
Source:
| 2 point cupcakes. YUM! | |
| 1 (18 ounce) box | Carrot cake mix, (can also use white or chocolate) |
| 1 cup | water |
| 15 ounces | canned pumpkin |
| 1 teaspoon | vanilla extract |
| 1 1/2 teaspoons | cinnamon, (optional) |
| Directions Preheat oven to 350. Line 24 cupcake pans. Mix all ingredients in bowl and pour into the liners. Bake for 25 minutes. Cool on coolings rack. They are very moist cupcakes. | |
| EVA'S FROSTING: | |
| 1 (8 oz) | brick fat free cream cheese, softened |
| 1 (8 oz) | tub fat free cool whip |
| 1/2 cup | splenda |
Mix everything together with an electric mixer until well blended. Divide frosting in half. Spread one half of the frosting recipe onto the 18 cupcakes. Place the other half in the freezer for another time. :)
Makes 36 servings @ 0 Points per serving
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