Dessert: Pumpkin Cupcakes

on Nov 17, 2004

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1 package yellow cake mix (1 lb. 2.25-oz., the kind with the pudding included)
1 cup canned pumpkin
1/2 cup water
1/3 cup applesauce
3 eggs
1 tsp. nutmeg
1/2 tsp. cinnamon

Frosting
3 cups powdered sugar
1 (8-oz.) package cream cheese, softened
2 Tbsp. butter
1 tsp. vanilla

Combine all cupcake ingredients in a large mixing bowl and beat with a mixer until well blended. Turn mixer on high and beat for three more minutes. Line a muffin pan with 24 paper muffin cups. Fill each cup about 3/4 full with the cupcake mix. Cook in preheated 350 degree oven for 20 minutes or until a toothpick inserted into the cupcake comes out clean. Allow to cool before removing from pan. To make the frosting, combine all frosting ingredients in a large bowl and beat until smooth. Frost cupcakes after they are completely cooled.

The Skinny: Use light cream cheese and your favorite sugar substitute. This recipe is already on the light side since we use applesauce in place of the traditional vegetable oil.