Servings: 24 cupcakes
Calories: 78.1kcal
Equipment
- large mixing bowl
- food processor
- measuring spoons and cups
- Wooden spoon
- spatula
- cupcake tins
- foil cupcake liners
- hand mixer
Ingredients
- 1 box Pillsbury sugar free yellow cake
- 2¼ tsp cinnamon
- 5 egg whites
- ½ c plain non fat yogurt
- ¾ c water
- 1 tbsp water
- 2 c shredded carrots
- 1 8 oz can pineapple chunks in juice
- ¼ c raisins
Instructions
- Preheat the oven to 350℉
- Place the foil cupcake liners into the cupcake tins.
- Peel and shred the carrots either with a food processor a box grater. Set aside.
- Open and drain the pineapple. Rinse the pineapple with water and pat with a paper towel. Chop the chunks in the food processor. Set aside.
- Place the cake mix in a bowl. Add the cinnamon and mix with a wooden spoon to incorporate the cinnamon into the dry mix.
- Place the raisins in a bowl and toss with 1 tbsp of the dry cake mix and cinnamon. Set aside.
- Add the egg whites and plain non fat yogurt to the cake mix. Start to mix with the hand mixer.
- As you continue to mix, add the ¾ c plus 1 tbsp of water to the bowl. Mix until all the ingredients are incorporated and you have a smooth cake batter.
- Add the shredded. carrots and chopped pineapple to the cake batter and use the hand mixer to incorporate them.
- Fold the raisins into the cake batter.
- Use a large cookie scooper and place a full scoop of batter into each cupcake well. Place the cupcake tins into the oven and bake. Check the cupcakes at 20 min. You are looking for a toothpick inserted into the center to come out clean or the top to spring back when lightly pressed. If the cupcakes are not quite done, cook an additional 2 min. My cupcakes took 22 min total to cook.
- Remove the cupcakes from the oven when done and allow to sit for 10 min. Then transfer them to a cooling rack. Allow them to completely cool, about 45 - 60 min.
- Top the cupcakes with a dollop of Reddi--wip or some other topping of or choice and serve and enjoy.
- Leftovers can be frozen for later use. I place them on a tray that fits in my freezer and put a piece of wax paper between layers of cupcakes, cover with plastic wrap and freeze. Once they are frozen, I transfer them to gallon freezer bags and store in the freezer.
Notes
Crushed pineapple does not come in 8 oz cans in my area. I use the chunks as I don't want leftover crushed pineapple.
Nutrition
Serving: 1cupcake | Calories: 78.1kcal | Carbohydrates: 19.4g | Protein: 2g | Fat: 0.9g | Sodium: 159mg | Fiber: 1g | Sugar: 3.2g
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