Perfect for Easter-carrot mini-cupcakes

I made these for an Easter egg hunt last weekend and they tasted wonderful. Just something about carrot cake that screams Easter to me.

Cake:
Cake:
mini cupcakeliners
mini cupcake pan
1 box betty crocker carrot cake mix
1 12-oz can diet root beer

Preheat oven to 350 (325 for dark/nonstick pan). Place liners in pan. Pour cake mix/soda in large mixing bowl. Beat on medium about 2 min. or until smooth.
Use 1 TBSP measuring spoon, spoon into liners. Bake 17-20 min. Let cool.

Frosting:
1 tub Cool Whip Lite
1 pkg. Jello sugarfree Cheesecake pudding mix
1 sandwich bag with seal

Gently fold pudding mix into cool whip. Refrigerate about 20 min to 1 hr. Once cake is cooled, spoon a generous amount of frosting into sandwich bag. Remove air from bag and seal. Snip a small corner of the bag. Push icing through small hole in a circular or spiral pattern, or use a larger hole and hold down then pull up to make a dollop effect. ENJOY!!



Serving size: 1 mini cupcake
Makes about 48 mini cupcakes
Cal: 54
Fat:2g
Carb:11g
Fiber:0g
Sodium:114mg
Cholest: 0mg
Sugar:5g