Written by lifethistime (katherine) on 3/20/2011 5:39 PM | COMMENTS (4)

When viewing the following frosting recipe on skinnytaste.com, I noticed a comment that recommended these pumpkin spice cupcakes:

One box spice cake mix
1 Cup canned plain pumpkin
1/2 cup water

mix ingredients and bake as directed. So moist and rich. The cupcakes are 2 p+ each when you make 24. Topping them off with this frosting adds one additional p+, 3 p+ for a pumpkin spice cupcake with frosting. Life is Good...

Low Fat Cream Cheese Frosting

Low Fat Cream Cheese Frosting
Gina's Weight Watcher Recipes
Cupcakes Servings: 24 • Time: 10 minutes • Calories: 43 • P+: 1

8 oz 1/3 fat Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract Beat together cream cheese, powdered sugar and vanilla until smooth.

I made these today, and they are pretty good. The batter is really thick. I didn't level out the batter (by slamming the cupcake pans down) so they are pretty uneven. The frosting is almost more of a glaze, but it's good. I will definately make these again. I am interested in trying this frosting with the soda cake too.

Categories: CookingFoodGeneral

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  • Post Image missdimpley

    4/26/2011 6:31 AM
    how much pumpkin do I use? there are various sizes

  • Post Image eastendgirl1

    4/7/2011 12:33 AM
    I love pumpkin so I would be tempted to eat them all!

  • Post Image ginger686

    3/29/2011 10:25 AM
    This sounds super yummy!!! :)

  • Post Image bettybets

    3/21/2011 3:15 AM
    I had a boxed gingerbread cake that I used for this recipe. I was surprised that it came out so moist. The flavor of the gingerbread cake was a bit overwhelming with molasses. I made the frosting as you suggested but added a tad of butter. It was good and took the bite out the strong molasses taste in the cake. I think spice cake might be better.


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