Carrot Pumpkin Cupcakes
1 box of carrot cake mix
1 can of pumpkin
1/3 cup of water
Preheat oven to 350
Mix all ingredients
together, batter will be thick.
Pour into 24 paper-lined muffin cups
Bake 15 to 18 minutes
Let cupcakes cool completely then frost
Light Cream Cheese Frosting
1/4 cup sugar
2 tbsp orange juice
1 egg white
1 cup low fat cream cheese , softened (8 oz package)
1/2 tsp grated orange peel
1/2 tsp vanilla extract
In 1-cup glass measuring cup, microwave sugar and orange juice for 1 minute; stir.
In small bowl, using electric mixer at high speed, beat egg white until soft peaks form; gradually add sugar mixture in a thin stream. Continue beating at high speed until mixture is thick and glossy, about 4 minutes; scrape bowl occasionally.
In medium bowl, using same beaters at high speed, beat cream cheese, orange peel and vanilla until light and fluffy, about 5 minutes; scrape bowl occasionally.
Add 1/3 of egg white mixture to cream cheese mixture, beating at low speed, just until blended. Using a rubber spatula, gently fold in remaining egg white mixture until it is completely blended into cream cheese mixture.
Frost muffins and store covered in refrigerator
Top with chopped nuts
You can also replace the carrot cake mix with a chocolate cake mix!