Ingredients

The following ingredients have 4 Servings
  • 1 Sugar Free Yellow Cake Mix (-see post for details.)
  • 1 Sugar Free Vanilla Instant Pudding (- 1 (4) serving, see post for details.)
  • 2 tbsp Splenda
  • 2 1/2 tsp Ground Cinnamon
  • 4 Eggs (-whipped)
  • ⅔ cup Water
  • ¾ cup Vegetable Oil
  • 3 cups Carrots (-grated)

Instruction

  • Preheat your oven to 325 and prep you muffin pans for nonstick.
  • In a mixing bowl, use a whisk or a fork to combine together your cake mix, pudding mix, sugar free alternative, and cinnamon.
  • Now in another bowl, mix together the eggs, water and oil.
  • For the next step we will add the first bowl with the dry ingredients with the second bowl with the wet ingredients. Add half of the dry ingredients at a time stirring gently between additions. Do not over mix, simply mix until blended. Lastly, fold in any optional nuts.
  • Bake this for 35-40 minutes or until a toothpick comes out clean. Allow the your cupcakes to cool before serving or frosting. However, you do not need to frost these as they are muffins. Thus, enjoy them any way that you would like to.