Healthy Twist Carrot Cake Muffins - cooking recipe

Ingredients

1 (15 1/4 ounce) box spice cake mix
1 1/2 cups carrots, cooked and puree
1/2 cup crushed pineapple, drained
1/8 cup pineapple juice
frosting
2 tablespoons low-fat cream cheese, softened
2 tablespoons Greek yogurt
1 cup powdered sugar
1/4 teaspoon vanilla

Preparation

Preheat oven to 400 degrees. Mix cake mix, purred carrots, pineapple and pineapple juice. Line cup cake pan with foil liners and spray with oil. Divide dough among 12 cup cakes liners. Bake for 20 minutes. Cool.
For frosting mix all ingredients together and frost cooled cupcakes. Refrigerate leftover cupcakes.