Butter-flavored cooking spray1 tablespoon canola oil 1/2 cup unsweetened applesauce 1/4 cup fat-free sour cream 1 cup egg substitute 1 cup sugar substitute (made from sucralose and maltdextrin) 1 teaspoon vanilla 1 1 /2 cups flour 1 teaspoon cinnamon 1/4 teaspoon allspice 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 /2 teaspoon salt 1/3 cup raisins 1 1/2 cups shredded carrots 12 tablespoons whipped cream cheese frosting (4.5g fat per 2 tablespoon serving) 2 tablespoons chopped pecans
1. Preheat oven to 350 degrees. Place paper muffin liners in 12 muffin cup tins; spray liners with butter-flavored cooking spray. Set aside. 2. Combine next 6 ingredients in a large mixing bowl. Beat until smooth; set aside. 3. In a medium mixing bowl, combine next 6 ingredients. Slowly add flour mixture to the egg mixture until all dry ingredients are incorporated. Stir in raisins and carrots. 4. Spoon batter into prepared tins. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. 5. Frost each cupcake with 1 tablespoon icing; sprinkle with pecans.