Anyway, along with fall also comes carrot cake and I love me some carrot cake with cream cheese frosting. I had a box of carrot cake mix in the cupboard and wondered if I could make carrot cake cupcakes the same way I made the strawberry yogurt cupcakes and guess what?? You totally can!
1 Box Carrot Cake Mix
1 - 100 Calorie Greek Vanilla Yogurt Cup
1 Cup Water
Topping - Cream Cheese frosting
Preheat oven to 350 degrees and prepare pan. I used cupcake liners, but you could grease the pan.
Mix all ingredients together
Scoop into liners
Bake for 14-19 minutes.
Cool and top each cupcake with 1 TBSP of cream cheese frosting.
I used Pillsbury frosting.
1 Cupcake & 1 TBSP frosting
4 Points +
*I was able to get only 19 cupcakes out of the recipe, but I had a cute helper who was helping herself to the batter!
This is also another plus to the recipe, no raw eggs, so eat what you want! I may have been able to get a few more cupcakes in had I done it myself, but as long as you get at least 18 cupcake and up to 24, you will still be at 2PP for the cupcake.
Finally, if you want to save yourself a point, I made one cupcake with the TBSP of frosting spread on, and one with a 1/2 TBSP of frosting melted and then drizzled on and both ways it was delicious, but the drizzle is only 3PP total!
You can find the rest of the yogurt cupcakes I have tried below:
What is your favorite cake flavor? Let me know and maybe that will be my next experiment! Hope you have a great Monday! See you tomorrow for Litcher Moments!