Frosted Carrot Cake Cupcakes

• 1 (18 1/4 ounce) box spice cake mix
• 34 cup fat free egg substitute
• 12 cup applesauce
• 12 cup fat-free buttermilk
• 2 cups carrots, shredded
• 1 (8 ounce) can crushed pineapple in juice, drained
• 14 cup dried currant
• 12 cup pecans, chopped
• 4 ounces light cream cheese (neufchatel)
• 1 12 cups confectioners' sugar

1. Preheat oven to 350 degrees F. Line 24 muffin cups with paper liners.
2. With an electric mixer on low speed, beat the cake mix, egg substitute, applesauce, and buttermilk in a large bowl until blended.
3. Increase the speed to medium and beat until smooth, about 2 minutes.
4. With a rubber spatula, stir in the carrots, pineapple, currants, and 1/4 cup of the pecans.
5. Spoon the batter evenly into the prepared muffing cups.
6. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
7. Let cool in the pans on a wire rack 10 minutes; remove the cupcakes from the pans and let cool on the racks.
8. To make the frosting, with an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth.
9. Add the confectioner's sugar and beat until smooth.
10. spread about 2 teaspoons of the frosting on each cupcake and sprinkle with 1/2 teaspoons of the remaining pecans.

cake mix, egg substitute, applesauce, buttermilk, carrots, pineapple, currant, pecans, light cream cheese, sugar

Taken from www.food.com/recipe/frosted-carrot-cake-cupcakes-479928 (may not work)