Low Calorie Carrot Cake Cupcakes

• apple butter2 tablespoons
• unsweetened applesauce↗1 cup
• egg white3⁄4 cup
• Splenda sugar substitute↗1⁄2 cup
• Splenda brown sugar blend↗1⁄2 cup
• vanilla↗2 teaspoons
• flour↗2 cups
• baking soda↗1 teaspoon
• baking powder↗1 teaspoon
• cinnamon↗3 teaspoons
• carrots, Grated↗3 cups
• (8 ounce) package fat-free sugar-free instant vanilla pudding mix1
• (8 ounce) container fat free sour cream↗1

Step-by-step instructions

1. 1

   Preheat Oven to 350.

2. 2

   In a mixing bowl, combine apple butter, applesauce, egg whites, sugar, and vanilla until smooth.

3. 3

   Slowly add flour, baking soda, baking powder, and cinnamon to the mixture.

4. 4

   Blend until all of the ingredients are moistened.

5. 5

   Lightly mix in grated carrots.

6. 6

   Pour into muffin tins.

7. 7

   Bake for 25-30 minutes.

8. 8

   Mix vanilla pudding as directed on package. Add sour cream and blend.

9. 9

   Wait until the cupcakes reach room temperature before frosting.