Pumpkin Carrot Cupcakes with Fat-Free Cream Cheese Icing

I almost feel silly making this into a recipe post, but hey, it's okay to blog the simple things too right? These cupcakes use only TWO ingredients. Yep, check this out:



Ingredients:

• 1 box of carrot cake mix (or any other cake mix you prefer I suppose)


• 1 can of pumpkin filling

Directions:

• Preheat oven to 350 degrees.


• Place cake mix in a bowl and add pumpkin filling.


• Mix well.


• Scoop cake mixture into cupcake liners. NOTE - however it looks going in will be how it looks coming out of the oven. So pat down those pointy tips and make 'em pretty!


• Bake for 15-20 minutes or until a toothpick inserted comes out clean.

These make for a REALLY dense cake. I thought the flavor was good, but I wasn't blown away (although they are really healthy... I think only 2 weight watcher points!). After a little bit of googling I saw a variation where someone added a cup of water to the mix also. Perhaps that would lighten things up?

I ended up making a little fat free cream cheese icing to go on them too. That recipe is...

Ingredients:

• 3 ounces fat free cream cheese
• 1 cup confectioners' sugar

Directions:

• Mix sugar with cream cheese and beat until fluffy. Easy!

The cream cheese icing would go reeeally well on animal crackers too. Not that I know from experience ;)