Low Calorie Carrot Cake Cupcakes

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

1. Preheat Oven to 350.
2. In a mixing bowl, combine apple butter, applesauce, egg whites, sugar, and vanilla until smooth.
3. Slowly add flour, baking soda, baking powder, and cinnamon to the mixture.
4. Blend until all of the ingredients are moistened.
5. Lightly mix in grated carrots.
6. Pour into muffin tins.
7. Bake for 25-30 minutes.
8. Mix vanilla pudding as directed on package. Add sour cream and blend.
9. Wait until the cupcakes reach room temperature before frosting.

apple butter, unsweetened applesauce, egg white, splenda sugar substitute, splenda brown sugar blend, vanilla, flour, baking soda, baking powder, cinnamon, carrots, sugar, sour cream

Taken from www.food.com/recipe/low-calorie-carrot-cake-cupcakes-454824 (may not work)